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Belgian and French Ale - Witbier



Top 10 Witbier 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 7571
003
24 L 4.33% 25.63 1.043 1.010
BIAB 4346
Kronenbourg blanc 1664 clone
50 L 5.19% 19.2 1.050 1.011
All Grain 3696
Thai Ginger
5.5 gal 5.26% 20.33 1.053 1.013
All Grain 3327
Belgium wit
20 L 5.28% 11.03 1.052 1.013
All Grain 3229
Coconut wit
5 gal 4.84% 19.14 1.050 1.013
All Grain 2555
Wit's End Wit
5.5 gal 7.39% 19.97 1.077 1.020
All Grain 2479
Tom's Wit
5.3 L 5.3% 18.39 1.052 1.012
All Grain 2476
Monterey Bay's Summer Witbier
11 gal 5.81% 28.86 1.058 1.014
All Grain 2344
Lemongrass Wit Bier
5.5 gal 4.08% 24.87 1.041 1.010
All Grain 2297

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Witbier
20 L 4.81% 16.07 1.052 1.016
All Grain 4
Jovaru Wit
2.5 gal 1.37% 16.62 1.052 1.042
BIAB 4
Chupate una belga - Witbier
210 L 5% 0 1.051 1.013
All Grain 2
Cranberry Orange witte
13 gal 5.46% 24.49 1.055 1.013
All Grain 4
Gluten Free wit
5.5 gal 6.42% 11.28 1.054 1.005
BIAB 3
Hossagaarten (AG)
5.5 gal 4.23% 17.7 1.043 1.011
All Grain 8
Awesome Recipe
7.5 L 5.06% 19.19 1.051 1.013
All Grain 3
Bereczki wit
14 L 4.93% 14.57 1.052 1.014
BIAB 14
Azur Wit Dr Diablo
27 L 5.1% 12.27 1.051 1.012
All Grain 6
Allegash White Clone
5 gal 5.26% 21.36 1.055 1.015
BIAB 25

Fermentables Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 236 Adjunct raw 2°L
34 25% 2% - 50%
Flaked Oats 216 Adjunct raw 2.2°L
33 8% 2% - 26%
Belgian - Pilsner 150 Belgian Grain base malt 1.6°L
37 46% 9% - 94%
German - Pilsner 104 German Grain base malt 1.6°L
38 47% 5% - 89%
Rice Hulls 89 Adjunct other 0°L
0 5% 2% - 15%
Pale 2-Row 89 Grain base malt 1.8°L
37 46% 4% - 96%
American - White Wheat 84 American Grain base malt 2.8°L
40 34% 6% - 71%
German - Wheat Malt 83 German Grain base malt 2°L
37 36% 3% - 100%
Dry Malt Extract - Wheat 56 Dry Extract extract 3°L
42 50% 7% - 100%
Belgian - Wheat 54 Belgian Grain base malt 1.8°L
38 33% 3% - 69%

Hops Used In Witbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 150 3.5 44% 2% - 100%
Tettnanger 62 4.5 55% 13% - 100%
East Kent Goldings 52 5 60% 14% - 100%
Cascade 51 7 40% 5% - 100%
Hallertau Mittelfruh 46 3.75 65% 17% - 100%
Domestic Hallertau 45 3.9 59% 14% - 100%
Hallertau Hersbrucker 37 4 70% 9% - 100%
Amarillo 31 8.6 29% 8% - 100%
Citra 30 11 34% 5% - 100%
Styrian Goldings 29 5.5 54% 10% - 100%

Steeping Grains Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 20 Adjunct raw 2°L
34 46% 17% - 100%
Flaked Oats 15 Adjunct raw 2.2°L
33 43% 20% - 100%
American - White Wheat 9 American Grain base malt 2.8°L
40 52% 25% - 100%
Pale 2-Row 7 Grain base malt 1.8°L
37 40% 33% - 50%
Rolled Oats 4 Adjunct raw 2.2°L
33 68% 20% - 100%
American - Carapils (Dextrine Malt) 4 American Grain crystal malt 1.8°L
33 47% 25% - 100%
Belgian - Wheat 3 Belgian Grain base malt 1.8°L
38 37% 33% - 43%
Belgian - Biscuit 3 Belgian Grain roasted malt 23°L
35 27% 17% - 40%
American - Wheat 3 American Grain base malt 1.8°L
38 33% 25% - 50%
Belgian - Pilsner 3 Belgian Grain base malt 1.6°L
37 31% 25% - 33%

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 136 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 108 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 45 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 41 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Mangrove Jack - Belgian Wit M21 26 Mangrove Jack Ale n/a Med-Low 72.5% 64°F 77°F
Wyeast - Forbidden Fruit 3463 22 Wyeast Ale 0.12 Low 74% 63°F 76°F
Fermentis - Safbrew - General/Belgian Yeast S-33 18 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Wit II Ale Yeast WLP410 16 White Labs Ale Medium Low-Med 72.5% 67°F 74°F
Fermentis - Safale - American Ale Yeast US-05 11 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Belgian Wheat 3942 9 Wyeast Wheat 0.12 Medium 74% 64°F 74°F

Other Ingredients Used In Witbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 49 Herb Boil 47% 0% - 100%
Gypsum 21 Water Agt Mash 16% 0% - 80%
Whirlfloc 19 Fining Boil 56% 6% - 99%
Calcium Chloride (dihydrate) 9 Water Agt Mash 15% 0% - 54%
Lactic acid 6 Other Bottling 54% 4% - 99%
Calcium Chloride (dihydrate) 4 Water Agt Mash 10% 0% - 33%
Epsom Salt 4 Water Agt Boil 10% 0% - 26%
Five Star Chemicals - 5.2 pH Stabilizer 2 Water Agt Mash 26% 24% - 27%
Table Salt 2 Water Agt Sparge 0% 0% - 0%
Baking Soda 2 Water Agt Mash 5% 0% - 9%

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