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OJ Blossom Braggot

217 calories 19.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Braggot
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.33 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Toby Saltzman
Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Friday June 20th 2025
1.066
1.013
6.9%
21.2
7.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Brewmaster - Honey, Orange Blossom3 lb Honey, Orange Blossom - (late boil kettle addition) 34.8 1 24%
5 lb Great Lakes Malting - 2 Row Pale malt5 lb 2 Row Pale malt 38 3.5 40%
1.50 lb Munich - Light 10L1.5 lb Munich - Light 10L 33 10 12%
1.50 lb Great Western - White Wheat1.5 lb White Wheat 37 3.5 12%
12 oz Honey Malt12 oz Honey Malt 37 25 6%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 6%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 20 min 9.69 33.3%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Boil 10 min 11.47 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 0 min.
6.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4.30 g Baking Soda Water Agt Mash 1 hr.
42.49 ml Phosphoric acid Water Agt Mash 1 hr.
0.25 tbsp Fermaid O Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 6.5 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Dough-In Strike 102 °F 98 °F --
Slow Rinse while recirculating & stirring Temperature 98 °F 154 °F 60 min
Slow-Rise to Mash-Out then raise & rinse bag Vorlauf 154 °F 168 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.24 g | 33 qt) 7.77 31.1  
Mash volume with grains (equipment estimates 9 g | 36 qt) 8.53 34.1  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.8 g | 27.2 qt) 6.33 25.3  
Volume increase from sugar/extract (late additions) 0.26 1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.58 22.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.58 g | 22.3 qt) 5.5 22  
Total: 7.77 31.1
Equipment Profile Used: System Default
"OJ Blossom Braggot" Braggot beer recipe by Toby Saltzman. BIAB, ABV 6.91%, IBU 21.15, SRM 7.76, Fermentables: (Honey, Orange Blossom, 2 Row Pale malt, Munich - Light 10L, White Wheat, Honey Malt, Carapils (Dextrine Malt)) Hops: (Amarillo, Mandarina Bavaria) Other: (Campden Tablets, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Phosphoric acid, Fermaid O)
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  • Last Updated: 2025-08-22 17:43 UTC