Belgian and French Ale - Witbier (BJCP 2008)

Top 10 Witbier (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
2015 - Hoegaarden Grand Cru	6 gal	8.67%	33.9	1.088	1.022		All Grain	14188
Kronenbourg blanc 1664 clone	50 L	5.19%	19.2	1.050	1.011		All Grain	7154
Thai Ginger	5.5 gal	5.26%	20.33	1.053	1.013		All Grain	5874
Lemongrass Wit Bier	5.5 gal	4.08%	24.87	1.041	1.010		All Grain	4458
Raspberry Witbier	3 gal	5.89%	28.28	1.059	1.014		All Grain	4288
Coconut wit	5 gal	4.84%	19.14	1.050	1.013		All Grain	4059
Monterey Bay's Summer Witbier	11 gal	5.81%	28.86	1.058	1.014		All Grain	3947
Brasserie Dieu du Ciel! Rosee d'hibiscus	7 gal	5.6%	15.95	1.055	1.012		BIAB	3550
Mandarina Bavaria Belgian Wit	6.5 gal	3.32%	8.69	1.034	1.009		extract	3418
Blanche de Bruges Clone	5 gal	4.71%	24.96	1.050	1.014		extract	3167

Newest Witbier (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
7bbl plowman's wit	217 gal	4.61%	11.91	1.046	1.011		All Grain	19
Pink blanche	23 L	4.54%	13.99	1.046	1.012		All Grain	33
Punch Drunk	30 L	4.6%	10.5	1.043	1.008		extract	56
Graziosa	650 L	4.68%	1.98	1.048	1.012		All Grain	48
Paige’s Brew	5.5 gal	5.26%	18.77	1.051	1.011		All Grain	118
술이술이마술이	1000 L	4.94%	16.77	1.050	1.012		All Grain	61
Skol Horns Wit	5 gal	5.75%	10.32	1.051	1.007		extract	55
Winnebago Witbier W3: Tripel Serge	5.5 gal	10.34%	29.23	1.108	1.029		BIAB	51
RB025_Lemonglass_Sour_Saison	270 L	4.91%	16.07	1.043	1.006		All Grain	139
Witless	5.5 gal	5.2%	14.69	1.053	1.013		BIAB	79

Fermentables Used In Witbier (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	346		Adjunct	raw	2.2°L	33	8%	2% - 26%
Flaked Wheat	344		Adjunct	raw	2°L	34	25%	2% - 50%
Belgian - Pilsner	190	Belgian	Grain	base malt	1.6°L	37	47%	9% - 94%
German - Pilsner	145	German	Grain	base malt	1.6°L	38	48%	5% - 100%
Rice Hulls	129		Adjunct	other	0°L	0	5%	1% - 15%
German - Wheat Malt	121	German	Grain	base malt	2°L	37	36%	3% - 100%
American - White Wheat	119	American	Grain	base malt	2.8°L	40	34%	5% - 100%
US - Pale 2-Row	113	US	Grain	base malt	1.8°L	37	48%	4% - 96%
Belgian - Wheat	79	Belgian	Grain	base malt	1.8°L	38	34%	3% - 69%
American - Pilsner	77	American	Grain	base malt	1.8°L	37	50%	10% - 100%

Hops Used In Witbier (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	234	3.5	45%	9% - 100%
Hallertau Mittelfruh	82	3.75	56%	4% - 100%
Tettnanger	78	4.5	54%	10% - 100%
Cascade	68	7	42%	5% - 100%
East Kent Goldings	64	5	58%	13% - 100%
Hallertau Hersbrucker	63	4	71%	9% - 100%
Domestic Hallertau	53	3.9	62%	8% - 100%
Citra	45	11	37%	5% - 100%
Styrian Goldings	41	5.5	49%	8% - 100%
Amarillo	40	8.6	28%	5% - 100%

Steeping Grains Used In Witbier (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Wheat	21		Adjunct	raw	2°L	34	45%	14% - 100%
Flaked Oats	16		Adjunct	raw	2.2°L	33	47%	20% - 100%
American - White Wheat	9	American	Grain	base malt	2.8°L	40	52%	25% - 100%
US - Pale 2-Row	7	US	Grain	base malt	1.8°L	37	40%	33% - 50%
American - Wheat	4	American	Grain	base malt	1.8°L	38	50%	25% - 100%
Belgian - Wheat	4	Belgian	Grain	base malt	1.8°L	38	49%	33% - 86%
American - Carapils (Dextrine Malt)	4	American	Grain	crystal malt	1.8°L	33	47%	25% - 100%
Rolled Oats	4		Adjunct	raw	2.2°L	33	68%	20% - 100%
Caramel / Crystal 60L	3		Grain	crystal malt	60°L	34	61%	33% - 100%
Belgian - Biscuit	3	Belgian	Grain	roasted malt	23°L	35	27%	17% - 40%

Yeasts Used In Witbier (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
White Labs - Belgian Wit Ale Yeast WLP400	172	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	146	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	64	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	58	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	57	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	28	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Forbidden Fruit 3463	24	Wyeast	Ale	0.12	Low	74%	63°F	76°F
White Labs - Belgian Wit II Ale Yeast WLP410	21	White Labs	Ale	Medium	Low-Med	72.5%	67°F	74°F
Fermentis - Safale - American Ale Yeast US-05	20	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	18	Lallemand	Wheat	Medium	Low	70%	63°F	72°F

Other Ingredients Used In Witbier (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Coriander Seed	92	Flavor	Mash	30%	0% - 100%
Gypsum	71	Water Agt	Mash	10%	0% - 80%
Irish Moss	58	Fining	Boil	42%	0% - 100%
Bitter Orange Peel	46	Flavor	Boil	31%	0% - 100%
Calcium Chloride (dihydrate)	42	Water Agt	Mash	6%	0% - 49%
Lactic acid	40	Water Agt	Mash	58%	0% - 100%
Whirlfloc	30	Fining	Boil	58%	2% - 100%
Sweet Orange Peel	24	Flavor	Boil	33%	1% - 74%
Epsom Salt	23	Water Agt	Mash	3%	0% - 26%
Orange Zest	16	Spice	Mash	49%	3% - 100%

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