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Belgian and French Ale - Witbier



Top 10 Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
1664 Blanc Clone
25 L 5.87% 23.21 1.057 1.012
All Grain 19368
2015 - Hoegaarden Grand Cru
6 gal 8.67% 33.9 1.088 1.022
All Grain 7168
003
24 L 4.33% 25.63 1.043 1.010
BIAB 4211
Kronenbourg blanc 1664 clone
50 L 5.19% 19.2 1.050 1.011
All Grain 3380
Thai Ginger
5.5 gal 5.26% 20.33 1.053 1.013
All Grain 3182
Belgium wit
20 L 5.28% 11.03 1.052 1.013
All Grain 2973
Coconut wit
5 gal 4.84% 19.14 1.050 1.013
All Grain 2489
Tom's Wit
5.3 L 5.3% 18.39 1.052 1.012
All Grain 2391
Monterey Bay's Summer Witbier
11 gal 5.81% 28.86 1.058 1.014
All Grain 2282
Wit's End Wit
5.5 gal 7.39% 19.97 1.077 1.020
All Grain 2281

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
벨기에식 밀 맥주
19 L 5.03% 18.46 1.053 1.015
All Grain 3
4주차 일요일 벨지안위트
19 L 4.85% 14.57 1.051 1.014
extract 12
SazWit
3.2 gal 4.89% 20.83 1.052 1.015
BIAB 3
1669 Blanc
50 L 5.86% 35.98 1.058 1.013
BIAB 14
Belgian style Wit Batch 3
5.5 gal 5.47% 14.39 1.056 1.015
All Grain 10
CSRB Wit
5.5 gal 5.87% 23.24 1.060 1.015
All Grain 19
Begian Barage Wiitz
5.5 gal 4.36% 16.64 1.046 1.013
Partial Mash 8
Craft Orange Wit
20 L 4.67% 14.97 1.048 1.012
All Grain 29
saison
5.5 gal 6.94% 0 1.071 1.018
All Grain 18
Sears Sunday Saison
22 L 6% 24.11 1.052 1.007
All Grain 20

Fermentables Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 298 Adjunct raw 2°L
34 25% 2% - 54%
Flaked Oats 265 Adjunct raw 2.2°L
33 8% 2% - 26%
Belgian - Pilsner 178 Belgian Grain base malt 1.6°L
37 47% 9% - 94%
German - Pilsner 127 German Grain base malt 1.6°L
38 48% 5% - 89%
American - Pale 2-Row 106 American Grain base malt 1.8°L
37 47% 4% - 96%
German - Wheat Malt 105 German Grain base malt 2°L
37 36% 3% - 100%
Rice Hulls 102 Adjunct other 0°L
0 5% 2% - 15%
American - White Wheat 95 American Grain base malt 2.8°L
40 33% 6% - 71%
Belgian - Wheat 67 Belgian Grain base malt 1.8°L
38 33% 3% - 69%
Dry Malt Extract - Wheat 63 Dry Extract extract 3°L
42 51% 7% - 100%

Hops Used In Witbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 186 3.5 44% 2% - 100%
Hallertau Mittelfruh 68 3.75 57% 8% - 100%
Tettnanger 67 4.5 56% 13% - 100%
East Kent Goldings 59 5 62% 14% - 100%
Cascade 57 7 40% 5% - 100%
Hallertau Hersbrucker 54 4 69% 9% - 100%
Domestic Hallertau 49 3.9 60% 14% - 100%
Perle 43 8.2 43% 6% - 100%
Citra 39 11 36% 5% - 100%
Styrian Goldings 37 5.5 55% 10% - 100%

Steeping Grains Used In Witbier 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 17 Adjunct raw 2.2°L
33 47% 20% - 100%
American - White Wheat 10 American Grain base malt 2.8°L
40 49% 25% - 100%
American - Pale 2-Row 7 American Grain base malt 1.8°L
37 40% 33% - 50%
Rolled Oats 4 Adjunct raw 2.2°L
33 68% 20% - 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%
American - Wheat 4 American Grain base malt 1.8°L
38 50% 25% - 100%
Belgian - Aromatic 3 Belgian Grain roasted malt 38°L
33 47% 17% - 100%
Belgian - Biscuit 3 Belgian Grain roasted malt 23°L
35 27% 17% - 40%

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 158 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 141 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 53 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 50 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Mangrove Jack - Belgian Wit M21 43 Mangrove Jack Ale n/a Med-Low 72.5% 64°F 77°F
Wyeast - Forbidden Fruit 3463 27 Wyeast Ale 0.12 Low 74% 63°F 76°F
Fermentis - Safbrew - General/Belgian Yeast S-33 24 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Wit II Ale Yeast WLP410 19 White Labs Ale Medium Low-Med 72.5% 67°F 74°F
Fermentis - Safale - American Ale Yeast US-05 15 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Belgian Wheat 3942 12 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 52 Fining Boil 47% 0% - 100%
Gypsum 30 Water Agt Mash 11% 0% - 80%
Whirlfloc 22 Fining Boil 58% 6% - 100%
Lactic acid 17 Water Agt Mash 58% 2% - 100%
Calcium Chloride (dihydrate) 12 Water Agt Mash 11% 0% - 54%
Calcium Chloride (dihydrate) 10 Water Agt Mash 5% 0% - 33%
Epsom Salt 6 Water Agt Boil 7% 0% - 26%
BSG - Coriander Seed 3 Spice Boil 30% 1% - 50%
Baking Soda 3 Water Agt Mash 3% 0% - 9%
Table Salt 3 Water Agt Mash 0% 0% - 0%

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