Orange Braggot 12.73% - Beer Recipe - Brewer's Friend

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Orange Braggot 12.73%

339 calories 36.6 g 12 oz
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Beer Stats
Method: Extract
Style: Braggot
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 339 calories (Per 12oz)
Carbs: 36.6 g (Per 12oz)
Created: Wednesday February 17th 2016
1.101
1.028
9.6%
25.9
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 42.2%
1.11 lb Cane Sugar1.11 lb Cane Sugar 46 0 15.6%
3 lb Honey3 lb Honey 42 2 42.2%
7.11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz equinox0.5 oz equinox Hops Pellet 15 Boil 30 min 23.08 50%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 5 min 2.79 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Coriander Spice Boil 10 min.
2 each Orange peel Spice Boil 10 min.
0.06 qt Raw Ginger, 1/4c Spice Boil 10 min.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
62 - 75 °F
Starter:
No
Red Star Champagne
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 3.99 g | 16 qt) 2.45 9.8  
Volume increase from sugar/extract (early additions) 0.55 2.2  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 3 12  
Going into fermentor 3 12  
Total: 2.45 9.8
Equipment Profile Used: System Default
 
Notes

Jan 18 2016
OG 1.101
FG 1.004

Unplanned experimental recipe. Goal, to achieve a brew somewhere on the spectrum of saison-mead-ale

22 navel oranges juiced through Breville juicer. Est. 23grams sugar per orange (1.11 lbs), 46oz in volume.
Juice added at 10min to pasteurize
--------------------
7days: transfer to secondary
2lbs raw unprocessed honey added
Champagne yeast added
-------------------
14days:
1lb raw unprocessed honey added
(bubble 5sec intervals within 24hrs, so yeast still firing)
------------------------
1month:
Bottled using 1/2cup of raw cane sugar
Tastes pretty good. Fairly sour beer, but not funky at all. Fair amount of residual flavor and tongue tingling from the orange peel and ginger.
As original gravity was not taken due to multiple additions of honey, the estimate above is 1.101
Final gravity 1.004, and it certainly feels boozy after a few drinks.
-----------------------
April 3 2016 update
very nice head, very nice flavor other than being a little harsh. Cant wait to drink this in several more months and years.
------------------------
12/26/16 opened a bottle at Christmas, all the flavor still there..maybe a little dryer...really drinks like a hopped champaign

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  • Last Updated: 2017-01-07 03:59 UTC