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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 5472
Blanche
60 L 4.98% 13.61 1.053 1.015
All Grain 5065
Løvstakken Wit
26 L 4.96% 16.27 1.054 1.016
All Grain 3416
VeteÖl
25 L 5.35% 18.88 1.049 1.009
All Grain 2703
Watermelon mosaic Wit
9 L 5.08% 16.41 1.054 1.015
All Grain 2302
Belgian Marmalade Wit
10.5 gal 5.97% 17.84 1.060 1.015
All Grain 2028
Passionfruit Wheat
8 gal 5.6% 24.23 1.056 1.013
All Grain 1745
White Zombie Clone
5.5 gal 5.01% 14.64 1.049 1.011
BIAB 1419
Spite Row, Sour Cherry Wheat
21 L 4.86% 13.11 1.049 1.012
BIAB 1187
#74 American Witbier
45 L 4.83% 19.43 1.052 1.015
All Grain 1170

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Amys American Honey Cherry Wheat
5.5 gal 6.24% 19.68 1.065 1.018
All Grain 3
Vlier Wit
12 L 4.41% 14.61 1.046 1.012
extract 3
june witiber
20 L 6.47% 8.42 1.056 1.006
All Grain 3
Who Dat Party Cat Citra Saison
5.5 gal 6.42% 50.39 1.059 1.010
BIAB 8
Belgisk Wit Weet Weet
25 L 5.38% 13.26 1.047 1.006
All Grain 1
Black Forest Belgian Pale clone
21 L 5.81% 47.34 1.059 1.015
All Grain 6
Wit 1
6 gal 4.9% 21.55 1.050 1.012
All Grain 2
Wit the Hell
24 L 5.03% 17.86 1.051 1.013
All Grain 0
Hoegaarden Witbier
5.5 gal 4.26% 11.14 1.045 1.012
extract 10
Lemongrass Wheat
5.5 gal 7.12% 18.97 1.063 1.009
All Grain 1

Fermentables Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 754 Adjunct raw 2.2°L
33 8% 0% - 90%
Flaked Wheat 658 Adjunct raw 2°L
34 27% 2% - 75%
Belgian - Pilsner 386 Belgian Grain base malt 1.6°L
37 50% 5% - 100%
German - Pilsner 300 German Grain base malt 1.6°L
38 49% 5% - 100%
American - White Wheat 277 American Grain base malt 2.8°L
40 33% 4% - 80%
American - Pale 2-Row 247 American Grain base malt 1.8°L
37 45% 4% - 100%
American - Pilsner 227 American Grain base malt 1.8°L
37 50% 11% - 100%
German - Wheat Malt 221 German Grain base malt 2°L
37 35% 4% - 85%
Rice Hulls 211 Adjunct other 0°L
0 6% 1% - 17%
Belgian - Wheat 172 Belgian Grain base malt 1.8°L
38 36% 2% - 100%

Hops Used In Witbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 474 3.5 46% 6% - 100%
Hallertau Mittelfruh 186 3.75 68% 13% - 100%
Cascade 125 7 39% 8% - 100%
Hallertau Hersbrucker 121 4 71% 13% - 100%
East Kent Goldings 114 5 58% 10% - 100%
Tettnanger 104 4.5 49% 13% - 100%
Magnum 102 15 49% 7% - 100%
Domestic Hallertau 102 3.9 66% 17% - 100%
Styrian Goldings 88 5.5 45% 9% - 100%
Citra 69 11 37% 4% - 100%

Steeping Grains Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 29 Adjunct raw 2.2°L
33 40% 2% - 100%
Flaked Wheat 29 Adjunct raw 2°L
34 48% 8% - 100%
American - Pale 2-Row 12 American Grain base malt 1.8°L
37 37% 17% - 67%
American - White Wheat 10 American Grain base malt 2.8°L
40 36% 18% - 67%
American - Wheat 9 American Grain base malt 1.8°L
38 59% 25% - 88%
German - Carapils 8 German Grain crystal malt 1.3°L
35 45% 2% - 100%
German - CaraFoam 7 German Grain crystal malt 1.8°L
37 42% 18% - 100%
Belgian - Wheat 7 Belgian Grain base malt 1.8°L
38 48% 18% - 100%
American - Carapils (Dextrine Malt) 7 American Grain crystal malt 1.8°L
33 46% 17% - 100%
Rolled Oats 6 Adjunct raw 2.2°L
33 58% 5% - 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 314 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 300 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Mangrove Jack - Belgian Wit M21 169 Mangrove Jack Ale n/a Med-Low 72.5% 64°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 144 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 109 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 55 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safbrew - General/Belgian Yeast S-33 43 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Imperial Yeast - B44 Whiteout 37 Imperial Yeast Belgian Ale Medium-low 72% 62°F 72°F
White Labs - Belgian Wit II Ale Yeast WLP410 30 White Labs Ale Medium Low-Med 72.5% 67°F 74°F
Fermentis - Safale - German Ale Yeast K-97 23 Fermentis / Safale Ale .104 High 81% 54°F 77°F

Other Ingredients Used In Witbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 147 Water Agt Mash 11% 0% - 100%
Whirlfloc 78 Water Agt Boil 49% 0% - 100%
Irish Moss 68 Fining Boil 45% 0% - 100%
Lactic acid 66 Water Agt Mash 69% 2% - 100%
Calcium Chloride (dihydrate) 61 Water Agt Mash 13% 0% - 92%
Calcium Chloride (dihydrate) 54 Water Agt Mash 9% 0% - 71%
Epsom Salt 46 Water Agt Mash 7% 0% - 100%
Brewer's Best - Coriander Seed 42 Spice Boil 36% 0% - 100%
Table Salt 42 Water Agt Mash 3% 0% - 44%
Calcium Chloride (anhydrous) 25 Water Agt Mash 21% 0% - 100%

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