Beer Forum

Lagunitas Brown Shugga

6 Gal. batch
OG: 1.099
FG: 1.023
SRM: 17.5
IBU: ~55
ABV 10.1%

16# American Two Row
3.8# Wheat Malt
1.05# Crystal 60L
1# Munich 10L
0.3# Crystal 105L
0.23# Crystal 150L

0.61# Dark Brown Sugar @ 30min

44g Willamette 4.1% @ 90min
10g Nuggets 12.7% @ 45min
31g Willamette 4.1% @ 45min
3.5g Nuggets 12.7% @ 1min
11g Liberty 4.5% @ 1min
22.5g Centennial 8% @ 1min

21g Cascade 6.5% @ Dry Hop
21g Centennial 8% @ Dry Hop
21g Liberty 4.5% @ Dry Hop


Mash Temp: 155F, Boil Time 90min

English yeast : WLP002/WY1968
Ferment Temp: 64F

Enjoy.

It was cloned.....The Lagunitas guys tasted on the Session a few weeks later

I'll try and bring some to BNA4.

Tasty

I have to listen to the show again, but what does everyone use for the Crystal 105L? I assume the Simpsons Extra Dark Crystal would be adequate for the 150L, but I can't find anything close on the usual site ( B3, NB, Midwest ). The Simpsons dark comes in around 80-90L...is that close enough.


Thanks.

What type of yeast? Does it require a starter?

jscholtes77 wrote:What type of yeast? Does it require a starter?

As is mentioned in the first post, the yeast to use is either White Labs 002 or Wyeast 1968.

Does it require a starter? Yes. I would say that almost every beer requires a starter, though. The Mr. Malty pitching rate calculator would suggest something like a six liter starter with one vial/smack pack or a 2.5 liter starter with two vials/packs.

This clone recipe has less than half the IBUs as the Lagunita's recipe. According to my calculations, the hops need to be increased significantly due to the high gravity of the wort. Lagunita's Brown Shugga has 52.1 IBUs. This clone has 25.3 IBUs.

I use the formula provided by John Palmer for calculating IBUs:
IBU = AAU x U x 75 / Vrecipe

The Vrecipe variable is the volume of the recipe, in this case 6 gallons. The other variables need some explanation...

Let's start with the AAU (Alpha Acid Units). This clone recipe has three hop additions that provide bittering, so we'll just use those. I convert all the grams to ounces for this calculation:

44g Willamette 4.1% @ 90min : AAU = 1.55oz x 4.1 = 6.4
10g Nuggets 12.7% @ 45min: AAU = 0.35oz x 12.7 = 4.5
31g Willamette 4.1% @ 45min: AAU = 1.09oz x 4.1 = 4.5

To figure out U (utilization), you reference a chart that takes into account the gravity of the boiling wort, and the length of time the hops are boiled for. Higher gravity boils mean a lower IBU. So if you are making 6 gallons, but your boil is only with 4 gallons (because of the size of your boil pot), then your boiling wort will be even higher gravity than post-boil when you add water. But I'll be generous and assume you are boiling all 6 gallons, which will give you the lowest gravity for your boiling wort, and the highest IBU count. So your boiling wort is at 1.099 gravity.

Bittering hops are added at two different intervals, 90 minutes and 45 minutes. Using the 1.099 gravity you get the following U values:
For 90 minutes: 0.144
For 45 minutes: 0.123

Alright, let's plug in the numbers:
Williamette @90: AAU = 6.4 x 0.144 x 75 / 6 = 11.5
Nuggets @45: AAU = 4.5 x 0.123 x 75 / 6 = 6.9
Williamette @45: AAU = 4.5 x 0.123 x 75 /6 = 6.9

Total IBU = 11.5 +6.9 + 6.9 = 25.3

References:
http://www.howtobrew.com/section1/chapter5-5.html

I suspect that the recipe IBUs were calculated using the Rager formula. Since they brewed this recipe, tasted it, and pronounced it cloned, I would tend to say just brew the recipe as given and use your mouth rather than your computer to determine whether your beer has the 'right' amount of bitterness.