To brew the Lagunitas Brown Shugga’ clone, use carbon-filtered tap water. Adjust water with gypsum in mash. Single infusion mash at 155°F (68°C). Mash out at 168°F (76°C). Boil for 90 minutes. Whirlpool knockout (0 min) hops for 5 minutes before chilling.
Ferment at 64°F (18°C). Dry hop one week in primary. Package and age at least two months, the brown sugar flavors will come out and the hops will begin to recede after about six weeks.
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