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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 8279
003
24 L 4.33% 25.63 1.043 1.010
BIAB 4535
Kronenbourg blanc 1664 clone
50 L 5.19% 19.2 1.050 1.011
All Grain 4118
Thai Ginger
5.5 gal 5.26% 20.33 1.053 1.013
All Grain 3550
Belgium wit
20 L 5.28% 11.03 1.052 1.013
All Grain 3531
Wit's End Wit
5.5 gal 7.39% 19.97 1.077 1.020
All Grain 2784
Coconut wit
5 gal 4.84% 19.14 1.050 1.013
All Grain 2673
Tom's Wit
5.3 L 5.3% 18.39 1.052 1.012
All Grain 2594
Lemongrass Wit Bier
5.5 gal 4.08% 24.87 1.041 1.010
All Grain 2512
Monterey Bay's Summer Witbier
11 gal 5.81% 28.86 1.058 1.014
All Grain 2437

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Hibiscus Wit Sour
5.5 gal 5.02% 20.85 1.052 1.014
All Grain 4
Gandalf the White
2.75 gal 4.86% 15.96 1.050 1.013
Partial Mash 2
4.5g wit
18.2 L 4.14% 14.06 1.044 1.012
All Grain 18
WW
3 gal 5.6% 24.24 1.056 1.013
BIAB 42
Witney Houston
25 L 5.26% 16.17 1.049 1.009
All Grain 23
White Ale Witt
20 L 5.99% 27.34 1.063 1.017
All Grain 18
Blanche
3.7 L 5.82% 9.33 1.057 1.013
extract 26
Whitty Ale
19 L 6.55% 15.83 1.058 1.008
All Grain 31
Tickled Pink
21 L 5.41% 15.25 1.054 1.013
All Grain 30
farm house ale
5.5 gal 5.92% 26.28 1.056 1.011
All Grain 39

Fermentables Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 244 Adjunct raw 2°L
34 25% 2% - 50%
Flaked Oats 229 Adjunct raw 2.2°L
33 8% 2% - 26%
Belgian - Pilsner 154 Belgian Grain base malt 1.6°L
37 46% 9% - 94%
German - Pilsner 110 German Grain base malt 1.6°L
38 47% 5% - 89%
Pale 2-Row 93 Grain base malt 1.8°L
37 46% 4% - 96%
Rice Hulls 93 Adjunct other 0°L
0 5% 2% - 15%
German - Wheat Malt 88 German Grain base malt 2°L
37 36% 3% - 100%
American - White Wheat 87 American Grain base malt 2.8°L
40 33% 6% - 71%
Belgian - Wheat 59 Belgian Grain base malt 1.8°L
38 33% 3% - 69%
Dry Malt Extract - Wheat 57 Dry Extract extract 3°L
42 50% 7% - 100%

Hops Used In Witbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 161 3.5 44% 2% - 100%
Tettnanger 61 4.5 55% 13% - 100%
Hallertau Mittelfruh 53 3.75 60% 12% - 100%
East Kent Goldings 53 5 60% 14% - 100%
Cascade 52 7 40% 5% - 100%
Domestic Hallertau 46 3.9 59% 14% - 100%
Hallertau Hersbrucker 38 4 71% 9% - 100%
Amarillo 32 8.6 30% 8% - 100%
Citra 32 11 34% 5% - 100%
Styrian Goldings 29 5.5 56% 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%
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%
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%
Belgian - Wheat 3 Belgian Grain base malt 1.8°L
38 37% 33% - 43%

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 140 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 111 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 49 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 27 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 21 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 10 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 51 Fining Boil 46% 0% - 100%
Gypsum 22 Water Agt Mash 15% 0% - 80%
Whirlfloc 20 Fining Boil 62% 6% - 100%
Calcium Chloride (dihydrate) 10 Water Agt Boil 13% 0% - 54%
Lactic acid 9 Water Agt Sparge 67% 4% - 99%
Epsom Salt 4 Water Agt Mash 10% 0% - 26%
Calcium Chloride (dihydrate) 4 Water Agt Mash 8% 0% - 33%
Baking Soda 3 Water Agt Mash 3% 0% - 9%
Table Salt 3 Water Agt Mash 0% 0% - 0%
Five Star Chemicals - 5.2 pH Stabilizer 2 Water Agt Mash 26% 24% - 27%

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