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 | 15126 | |
| Thai Ginger |
5.5 gal | 5.26% | 20.33 | 1.053 | 1.013 | All Grain | 6515 | |
| Lemongrass Wit Bier |
5.5 gal | 4.08% | 24.87 | 1.041 | 1.010 | All Grain | 4952 | |
| Raspberry Witbier |
3 gal | 5.89% | 28.28 | 1.059 | 1.014 | All Grain | 4736 | |
| Coconut wit |
5 gal | 4.84% | 19.14 | 1.050 | 1.013 | All Grain | 4553 | |
| Monterey Bay's Summer Witbier |
11 gal | 5.81% | 28.86 | 1.058 | 1.014 | All Grain | 4418 | |
| Brasserie Dieu du Ciel! Rosee d'hibiscus |
7 gal | 5.6% | 15.95 | 1.055 | 1.012 | BIAB | 4138 | |
| Kronenbourg 1664 Blanc klone |
50 L | 8.79% | 12.78 | 1.072 | 1.005 | All Grain | 4079 | |
| Mandarina Bavaria Belgian Wit |
6.5 gal | 3.32% | 8.69 | 1.034 | 1.009 | extract | 3869 | |
| Blanche de Bruges Clone |
5 gal | 4.71% | 24.96 | 1.050 | 1.014 | extract | 3770 |
Newest Witbier (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| BdK ginger Witbier 20L |
20 L | 4.58% | 19.01 | 1.047 | 1.012 | BIAB | 11 | |
| Wit002 Dame Blanche |
1 gal | 5.46% | 15.89 | 1.053 | 1.012 | BIAB | 83 | |
| Group Brew Saison |
20.8 L | 5.96% | 40.61 | 1.055 | 1.010 | All Grain | 62 | |
| Witbier |
6 gal | 5.13% | 18.8 | 1.051 | 1.012 | All Grain | 419 | |
| Allagash Tripel |
5 gal | 8.34% | 40.38 | 1.080 | 1.016 | All Grain | 122 | |
| Blanche belge |
12 L | 8.27% | 28.4 | 1.085 | 1.022 | All Grain | 241 | |
| Parlor Wit |
4.5 L | 5.45% | 14.1 | 1.052 | 1.010 | All Grain | 233 | |
| Blush & Bite |
5 gal | 3.41% | 5.8 | 1.037 | 1.011 | All Grain | 202 | |
| PUB 146 - Witbier |
284 gal | 6.24% | 15.31 | 1.063 | 1.016 | All Grain | 221 | |
| Flanders Nightcrawler |
5.5 gal | 5.43% | 46.46 | 1.054 | 1.012 | All Grain | 211 |
Fermentables Used In Witbier (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Oats | 361 | Adjunct | raw |
2.2°L
|
33 | 8% | 2% - 26% | |
| Flaked Wheat | 358 | Adjunct | raw |
2°L
|
34 | 24% | 2% - 50% | |
| Belgian - Pilsner | 195 | 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 | 131 | Adjunct | other |
0°L
|
0 | 5% | 1% - 15% | |
| German - Wheat Malt | 125 | 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 | 81 | Belgian | Grain | base malt |
1.8°L
|
38 | 34% | 3% - 69% |
| American - Pilsner | 79 | American | Grain | base malt |
1.8°L
|
37 | 51% | 10% - 100% |
Hops Used In Witbier (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 246 | 3.5 | 45% | 9% - 100% |
| Hallertau Mittelfruh | 90 | 3.75 | 56% | 4% - 100% |
| Tettnanger | 81 | 4.5 | 54% | 10% - 100% |
| Cascade | 69 | 7 | 42% | 5% - 100% |
| East Kent Goldings | 66 | 5 | 58% | 13% - 100% |
| Hallertau Hersbrucker | 65 | 4 | 72% | 9% - 100% |
| Domestic Hallertau | 57 | 3.9 | 63% | 8% - 100% |
| Citra | 44 | 11 | 37% | 5% - 100% |
| Amarillo | 41 | 8.6 | 28% | 5% - 100% |
| Magnum | 41 | 15 | 43% | 2% - 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 - Carapils (Dextrine Malt) | 5 | American | Grain | crystal malt |
1.8°L
|
33 | 40% | 11% - 100% |
| 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% |
| 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 | 177 | White Labs | Ale | Medium | Low-Med | 76% | 67°F | 74°F |
| Wyeast - Belgian Witbier 3944 | 151 | Wyeast | Ale | 0.12 | Med-Low | 74% | 62°F | 75°F |
| Mangrove Jack - Belgian Wit M21 | 70 | Mangrove Jack | Ale | n/a | Med-Low | 72.5% | 64°F | 77°F |
| Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 58 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 58 | Fermentis / Safale | Ale | 0.115 | High | 70% | 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 | 23 | White Labs | Ale | Medium | Low-Med | 72.5% | 67°F | 74°F |
| Fermentis - Safale - American Ale Yeast US-05 | 22 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST | 19 | 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 | 112 | Spice | Boil | 28% | 0% - 100% |
| Gypsum | 79 | Water Agt | Mash | 10% | 0% - 100% |
| Irish Moss | 62 | Fining | Boil | 41% | 0% - 100% |
| Bitter Orange Peel | 56 | Flavor | Boil | 31% | 0% - 100% |
| Lactic acid | 46 | Water Agt | Mash | 55% | 0% - 100% |
| Calcium Chloride (dihydrate) | 46 | Water Agt | Mash | 6% | 0% - 53% |
| Whirlfloc | 31 | Water Agt | Mash | 57% | 2% - 100% |
| Sweet Orange Peel | 31 | Flavor | Boil | 33% | 1% - 74% |
| Epsom Salt | 26 | Water Agt | Boil | 3% | 0% - 26% |
| Orange Zest | 20 | Flavor | Boil | 45% | 3% - 100% |
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