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 | 14350 | |
| Thai Ginger |
5.5 gal | 5.26% | 20.33 | 1.053 | 1.013 | All Grain | 5988 | |
| Lemongrass Wit Bier |
5.5 gal | 4.08% | 24.87 | 1.041 | 1.010 | All Grain | 4528 | |
| Raspberry Witbier |
3 gal | 5.89% | 28.28 | 1.059 | 1.014 | All Grain | 4382 | |
| Coconut wit |
5 gal | 4.84% | 19.14 | 1.050 | 1.013 | All Grain | 4176 | |
| Monterey Bay's Summer Witbier |
11 gal | 5.81% | 28.86 | 1.058 | 1.014 | All Grain | 4012 | |
| Brasserie Dieu du Ciel! Rosee d'hibiscus |
7 gal | 5.6% | 15.95 | 1.055 | 1.012 | BIAB | 3684 | |
| Mandarina Bavaria Belgian Wit |
6.5 gal | 3.32% | 8.69 | 1.034 | 1.009 | extract | 3473 | |
| Blanche de Bruges Clone |
5 gal | 4.71% | 24.96 | 1.050 | 1.014 | extract | 3272 | |
| Kronenbourg 1664 Blanc klone |
50 L | 8.79% | 12.78 | 1.072 | 1.005 | All Grain | 2958 |
Newest Witbier (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Belgian Blanc |
1 gal | 4.55% | 11.3 | 1.048 | 1.013 | BIAB | 40 | |
| honey lavander |
40 L | 5.3% | 16.59 | 1.048 | 1.008 | All Grain | 39 | |
| Belgian Wit Oak Whiskey 2025-07-13 |
20 L | 5.26% | 19.96 | 1.051 | 1.011 | All Grain | 71 | |
| Raspberry Belgian |
5.5 gal | 4.49% | 11.2 | 1.044 | 1.010 | All Grain | 115 | |
| 7bbl plowman's wit |
225 gal | 4.71% | 11.49 | 1.046 | 1.010 | All Grain | 77 | |
| Pink blanche |
23 L | 4.54% | 13.99 | 1.046 | 1.012 | All Grain | 80 | |
| Punch Drunk |
22 L | 4.6% | 12.75 | 1.043 | 1.008 | extract | 110 | |
| DIANA |
650 L | 4.68% | 3.05 | 1.048 | 1.012 | All Grain | 139 | |
| Paige’s Brew |
5.5 gal | 5.26% | 18.77 | 1.051 | 1.011 | All Grain | 197 | |
| 술이술이마술이 |
1000 L | 4.94% | 16.77 | 1.050 | 1.012 | All Grain | 127 |
Fermentables Used In Witbier (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Oats | 350 | Adjunct | raw |
2.2°L
|
33 | 8% | 2% - 26% | |
| Flaked Wheat | 350 | Adjunct | raw |
2°L
|
34 | 25% | 2% - 50% | |
| Belgian - Pilsner | 192 | Belgian | Grain | base malt |
1.6°L
|
37 | 47% | 9% - 94% |
| German - Pilsner | 146 | German | Grain | base malt |
1.6°L
|
38 | 48% | 5% - 100% |
| Rice Hulls | 130 | Adjunct | other |
0°L
|
0 | 5% | 1% - 15% | |
| German - Wheat Malt | 124 | German | Grain | base malt |
2°L
|
37 | 36% | 3% - 100% |
| American - White Wheat | 121 | American | Grain | base malt |
2.8°L
|
40 | 34% | 5% - 100% |
| US - Pale 2-Row | 114 | US | Grain | base malt |
1.8°L
|
37 | 47% | 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 | 239 | 3.5 | 45% | 9% - 100% |
| Hallertau Mittelfruh | 84 | 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 | 55 | 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 | 174 | 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 | 65 | 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 | 58 | 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 | 22 | White Labs | Ale | Medium | Low-Med | 72.5% | 67°F | 74°F |
| Fermentis - Safale - American Ale Yeast US-05 | 21 | 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 | 99 | Spice | Boil | 29% | 0% - 100% |
| Gypsum | 74 | Water Agt | Mash | 10% | 0% - 80% |
| Irish Moss | 59 | Fining | Boil | 43% | 0% - 100% |
| Bitter Orange Peel | 47 | Flavor | Secondary | 32% | 0% - 100% |
| Calcium Chloride (dihydrate) | 44 | Water Agt | Mash | 6% | 0% - 53% |
| Lactic acid | 43 | Water Agt | Mash | 56% | 0% - 100% |
| Whirlfloc | 30 | Fining | Boil | 58% | 2% - 100% |
| Sweet Orange Peel | 26 | Flavor | Boil | 32% | 1% - 74% |
| Epsom Salt | 24 | Water Agt | Mash | 3% | 0% - 26% |
| Orange Zest | 17 | Flavor | Boil | 47% | 3% - 100% |
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