This Brandy Snap Brown Ale recipe is inspired by Lagunitas Brown Shugga' and is a toned-down version of the American strong ale with a dry-sweet finish.
In 1997, Lagunitas Brewing Company brewed a failed batch of Olde GnarlyWine that was way under their starting gravity. Head of Lagunitas, Tony Magee, decided to buy up all of the brown sugar in town and add it to the boil. The resulting beer wasn't their typical barleywine, but was rather a delicious and drinkable beer that, according to the brewery, became "an all new beer-style we like to call... Irresponsible."
This deep, golden amber beer is a winter seasonal we know you'll love.
Head to your local Mangrove Jack's stockist to pick up your ingredients and get brewing today.
Please note, the availability of these products may vary between regions.
Makes: 23L
Approx. ABV: 5.0%
YOU WILL NEED:
- 1 x Mangrove Jack's Chocolate Brown Ale
- 1.2kg Mangrove Jack's Liquid Malt Extract - Light
- 2 x 10g packets Mangrove Jack's M15 Empire Ale Yeast
- 300g Dark Brown Sugar
- 250g Golden Syrup
- 30g Amarillo hops
- 1 x Hop sock to hold 150g hops
This recipe uses Amarillo hops. If you're unable to source this variety, check out our Hop Substitution Guide.
INSTRUCTIONS:
1. On the brew day, clean and sanitise your fermenter, airlock, lid and mixing paddle with Mangrove Jack’s Total San Sanitiser. Remove the yeast from the dry compartment of the pouch and set aside for now.
2. Add 3 L of boiling water to your fermenter, then add 30 g of Amarillo hops in a hop sock), steep for 10 minutes and remove the hop sock.
3. Top up your fermenter to 3 L with boiling water. Add the golden syrup, brown sugar and stir to dissolve.
4. Pour the Liquid Malt Extract into the fermenter and stir.
5. Top up to 23 L with cold water.
6. Check the liquid temperature is below 23°C (73.4°F), pitch the yeast and ferment for 10 days at 18 - 23°C (64 - 73.4°F).
7. After 10 days, increase the temperature to 22°C (72°F) and ferment for 4 days.
8. Add finings, wait 24 hours, then transfer to keg and force carbonate at 12psi at 4°C for 14 days - alternatively, bottle condition at a warm temperature for 3 weeks, and then transfer to a fridge and cold condition for final week (4 weeks total).
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