•   Homebrew Recipe - Orange Blossom Special -- Braggot

    American Wheat or Rye Beer

       Starting Gravity: 1.040 - 1.055                 Bitterness: 15 - 30 IBU
    Finishing Gravity: 1.008 - 1.013                      Alcohol: 4 - 5.5%ABV
Orange Blossom Special -- Braggot

Orange Blossom Special -- American Wheat Braggot. This is a favorite of mine and several of the guys in my brew club. They all brew it for their wives/girlfriends, as it's very mellow in taste, and It hides its big alcohol content very well and drinks way smaller than it actually is.

Recipe Specifics

10.25 gal
90 min
131 °F


Variety Oz Alpha Boil IBU
Hallertau 2.00 4.5 60 20.4
Saaz 2.00 3.75 15 4.5
Saaz 2.00 3.75 0 0.0
Bitterness: 25.0 IBU (Rager)
      BU:GU: 0.37



Fermentable Potential °L lbs %
Pilsner Malt (Germany) 1.037 1 6.00 28.6
White Wheat Malt (USA) 1.039 2 7.00 33.3
Crystal 10L Malt (USA) 1.035 10 2.00 9.5
Honey () 1.042 0 6.00 28.6
                Weight: 21.00 lbs
Starting Gravity: 1.068
                     SRM: 3.80

    White Labs - WLP320 American Hefeweizen Ale Yeast

    Recipe Estimates

    Yeast Cells Needed: 480 billion
    Estimated Final Gravity: 1.017 - 1.020
    Alcohol %ABV: 6.21 - 6.65
    Calories/12 oz.: 224 - 226

    Yeast Properties

    Attenuation: 70% - 75%
    Flocculation: Low
    Alcohol Tolerance: Medium
    Optimal Fermentation Temp: 65 - 69 °F


I use a step mash - 131F protein rest for 15 mins and a 152F Sacc rest to convert. 90 min boil time eliminates DMS from the Pilsner malt. Add Orange Blossom Honey at 2 mins left in the boil only so it is Pasteurized and preserves the Orange Blossom aromatics. Aim for an overall soft water profile for soft hop presence. In my experience, German Hefe yeast (such as WYeast 3068) produces too much clove and banana which overpowers the honey in this beer. The Pyramid yeast from White Labs (WLP320) adds a slight touch of the phenols and it really melds well with the Citrus from the honey. Save the awesome 3068 for your Bavarian Hefe's. An interesting variation is to use crystal 80 instead of crystal 10 for a nice Amber version.
  • Kaitum
    posted 04.09.2014

    Kaitum says:

     Looks like a great recipe.  Generally I think of American Wheats being better when they are drank fresh.  Any issues with aging this one for up to a year or so?
  • BDawg
    posted 07.12.2015

    BDawg says:

    Sorry I never saw your comment until today. I would drink it reasonably fresh. It's an overall light tasting recipe, so aging it will only oxidize it. In the case of a light flavored beer like this one, the oxidation takes on a papery flavor instead of a more pleasant sherry. HTH-