I’m brewing a clone of Lagunitas’ Brown Shugga ale on Saturday. 22 lbs of grain and a half pound of brown sugar for a 10% ABV beer. My Christmas beer!
My son and I made that last year.
My advise - use more brown sugar than they call for.
Oddly, when it is fresh, it does not taste at all like what you get in the store. Only after conditioning for 2 months does it taste like the Brown Shugga you know and love. Before then,it is quite hoppy.
We ended up doubling (or more) the amount of brown sugar and I’m glad we did.
Cheers,
knewshound