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Belgian Ale - Witbier

BJCP Style Guide

Top 10 Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
12 Wittbier
23 L 5.18% 20.85 1.051 1.012
Partial Mash 5845
Blanche
60 L 4.98% 13.61 1.053 1.015
All Grain 5472
Løvstakken Wit
26 L 4.96% 16.27 1.054 1.016
All Grain 3586
VeteÖl
25 L 5.35% 18.88 1.049 1.009
All Grain 2816
Watermelon mosaic Wit
9 L 5.08% 16.41 1.054 1.015
All Grain 2430
Belgian Marmalade Wit
10.5 gal 5.97% 17.84 1.060 1.015
All Grain 2164
Passionfruit Wheat
8 gal 5.6% 24.23 1.056 1.013
All Grain 1872
Full Moon (Blue Moon Clone)
5 gal 4.21% 19.8 1.042 1.010
extract 1775
White Zombie Clone
5.5 gal 5.01% 14.64 1.049 1.011
BIAB 1636
Belgian Wheat
20 L 4.79% 12.57 1.047 1.010
All Grain 1371

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
c
20 L 4.2% 5.47 1.044 1.012
All Grain 2
Awesome Recipe
19 L 5.89% 0 1.052 1.007
All Grain 0
Awesome Recipe
19 L 5.89% 0 1.052 1.007
All Grain 1
Ferrer Witbier
120 L 4.5% 21.9 1.044 1.010
All Grain 1
witty humor jokes
80 L 5.69% 17.99 1.060 1.016
All Grain 4
WITBIER EL CALLEJON
18 L 5.41% 10.75 1.052 1.011
All Grain 6
White Rabbit
5.5 gal 4.57% 14.83 1.045 1.011
extract 18
New Belgium Fat Tire Clone (Homebrewsupply.com)
5.25 gal 5.26% 21.39 1.054 1.014
All Grain 13
Scott's Full Moon
5.25 gal 4.91% 16.49 1.048 1.011
All Grain 18
Dark Side of the Blue Moon
4 gal 5.13% 14.58 1.054 1.015
All Grain 2

Fermentables Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 458 Adjunct raw 2.2°L
33 8% 0% - 90%
Flaked Wheat 410 Adjunct raw 2°L
34 27% 2% - 75%
Belgian - Pilsner 241 Belgian Grain base malt 1.6°L
37 48% 5% - 100%
German - Pilsner 194 German Grain base malt 1.6°L
38 49% 5% - 100%
American - White Wheat 171 American Grain base malt 2.8°L
40 33% 4% - 69%
Pale 2-Row 166 Grain base malt 1.8°L
37 46% 8% - 100%
German - Wheat Malt 151 German Grain base malt 2°L
37 35% 4% - 85%
Rice Hulls 138 Adjunct other 0°L
0 5% 1% - 17%
American - Pilsner 114 American Grain base malt 1.8°L
37 48% 12% - 92%
Belgian - Wheat 110 Belgian Grain base malt 1.8°L
38 36% 2% - 79%

Hops Used In Witbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 292 3.5 46% 9% - 100%
Hallertau Mittelfruh 97 3.75 72% 13% - 100%
Hallertau Hersbrucker 80 4 72% 14% - 100%
Cascade 78 7 40% 8% - 100%
Domestic Hallertau 74 3.9 66% 17% - 100%
Tettnanger 72 4.5 50% 13% - 100%
East Kent Goldings 69 5 55% 10% - 100%
Magnum 66 15 47% 7% - 100%
Styrian Goldings 63 5.5 47% 10% - 100%
Citra 47 11 35% 5% - 100%

Steeping Grains Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 26 Adjunct raw 2.2°L
33 39% 2% - 100%
Flaked Wheat 25 Adjunct raw 2°L
34 47% 8% - 100%
Pale 2-Row 11 Grain base malt 1.8°L
37 36% 17% - 67%
American - Wheat 8 American Grain base malt 1.8°L
38 63% 33% - 88%
American - White Wheat 8 American Grain base malt 2.8°L
40 38% 18% - 67%
American - Carapils (Dextrine Malt) 7 American Grain crystal malt 1.8°L
33 46% 17% - 100%
German - Carapils 6 German Grain crystal malt 1.3°L
35 43% 2% - 100%
Rolled Oats 5 Adjunct raw 2.2°L
33 50% 5% - 100%
German - Pilsner 5 German Grain base malt 1.6°L
38 29% 18% - 45%
German - CaraFoam 5 German Grain crystal malt 1.8°L
37 44% 18% - 100%

Yeasts Used In Witbier Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - Belgian Wit Ale Yeast WLP400 228 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 185 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Mangrove Jack - Belgian Wit M21 107 Mangrove Jack Ale n/a Med-Low 72.5% 64°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 85 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 70 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 34 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safbrew - General/Belgian Yeast S-33 24 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Wit II Ale Yeast WLP410 20 White Labs Ale Medium Low-Med 72.5% 67°F 74°F
Imperial Yeast - B44 Whiteout 19 Imperial Yeast Belgian Ale Medium-low 72% 62°F 72°F
Wyeast - Forbidden Fruit 3463 15 Wyeast Ale 0.12 Low 74% 63°F 76°F

Other Ingredients Used In Witbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 65 Water Agt Mash 11% 0% - 100%
Irish Moss 44 Fining Boil 46% 0% - 100%
Whirlfloc 43 Fining Boil 49% 1% - 100%
Calcium Chloride (dihydrate) 33 Water Agt Mash 3% 0% - 26%
Lactic acid 26 Water Agt Mash 73% 2% - 100%
Calcium Chloride (dihydrate) 18 Water Agt Mash 7% 0% - 50%
Table Salt 17 Water Agt Mash 4% 0% - 44%
Epsom Salt 16 Water Agt Mash 2% 0% - 16%
Wyeast - Beer Nutrient 11 Water Agt Boil 38% 0% - 91%
Phosphoric acid 7 Water Agt Mash 65% 18% - 99%

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