Belgian and French Ale - Witbier (BJCP 2008) - Beer Recipes | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

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 12962
Kronenbourg blanc 1664 clone
50 L 5.19% 19.2 1.050 1.011
All Grain 6135
Thai Ginger
5.5 gal 5.26% 20.33 1.053 1.013
All Grain 5110
Lemongrass Wit Bier
5.5 gal 4.08% 24.87 1.041 1.010
All Grain 3905
Coconut wit
5 gal 4.84% 19.14 1.050 1.013
All Grain 3714
Raspberry Witbier
3 gal 5.89% 28.28 1.059 1.014
All Grain 3697
Tom's Wit
5.3 L 5.3% 18.39 1.052 1.012
All Grain 3634
Monterey Bay's Summer Witbier
11 gal 5.81% 28.86 1.058 1.014
All Grain 3501
Brasserie Dieu du Ciel! Rosee d'hibiscus
7 gal 5.6% 15.95 1.055 1.012
BIAB 3078
Mandarina Bavaria Belgian Wit
6.5 gal 3.32% 8.69 1.034 1.009
extract 2810

Newest Witbier (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Wit Bitch
5.3 gal 4.41792% 0 1.048 1.014
BIAB 0
Blanche 'o' Cumdog
41 L 5.5% 17.97 1.057 1.015
All Grain 18
MB Saison
40 L 6.1% 11.51 1.052 1.005
All Grain 34
Jess is scorin' points
2 gal 5.62% 12.85 1.054 1.011
All Grain 69
Belgian IPA de Carnaval
15 L 5.4% 0 1.055 1.014
All Grain 39
steve witbier
20.8 L 7.51% 16.79 1.076 1.019
All Grain 39
Hoegaarden Clone
20 L 4.58% 18.69 1.046 1.011
All Grain 87
On essaie de quoi
20 L 5.71% 16.3 1.051 1.008
All Grain 54
Whiteout Wheat
5.5 gal 4.63% 16.65 1.045 1.010
extract 79
Belgian Wit - Bru it Bru
10 L 4.8% 16.23 1.051 1.015
All Grain 144

Fermentables Used In Witbier (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 333 Adjunct raw 2°L
34 25% 2% - 50%
Flaked Oats 323 Adjunct raw 2.2°L
33 8% 2% - 26%
Belgian - Pilsner 186 Belgian Grain base malt 1.6°L
37 47% 9% - 94%
German - Pilsner 140 German Grain base malt 1.6°L
38 49% 5% - 100%
Rice Hulls 123 Adjunct other 0°L
0 5% 1% - 15%
German - Wheat Malt 117 German Grain base malt 2°L
37 36% 3% - 100%
American - White Wheat 115 American Grain base malt 2.8°L
40 34% 5% - 100%
US - Pale 2-Row 108 US Grain base malt 1.8°L
37 47% 4% - 96%
American - Pilsner 77 American Grain base malt 1.8°L
37 51% 10% - 100%
Belgian - Wheat 76 Belgian Grain base malt 1.8°L
38 34% 3% - 69%

Hops Used In Witbier (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 221 3.5 45% 9% - 100%
Hallertau Mittelfruh 74 3.75 57% 4% - 100%
Tettnanger 73 4.5 54% 2% - 100%
Cascade 66 7 42% 5% - 100%
East Kent Goldings 63 5 57% 13% - 100%
Hallertau Hersbrucker 60 4 73% 9% - 100%
Domestic Hallertau 54 3.9 61% 8% - 100%
Citra 45 11 37% 5% - 100%
Styrian Goldings 40 5.5 50% 8% - 100%
Amarillo 37 8.6 29% 8% - 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%
Belgian - Biscuit 3 Belgian Grain roasted malt 23°L
35 27% 17% - 40%
Belgian - Pilsner 3 Belgian Grain base malt 1.6°L
37 31% 25% - 33%

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 169 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 143 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Mangrove Jack - Belgian Wit M21 59 Mangrove Jack Ale n/a Med-Low 72.5% 64°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 57 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 54 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 20 White Labs Ale Medium Low-Med 72.5% 67°F 74°F
Fermentis - Safale - American Ale Yeast US-05 19 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - LALBREW┬« WIT BELGIAN WIT-STYLE ALE YEAST 12 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 76 Spice Mash 32% 0% - 100%
Gypsum 63 Water Agt Mash 10% 0% - 80%
Irish Moss 55 Spice Boil 43% 0% - 100%
Bitter Orange Peel 40 Flavor Mash 35% 0% - 100%
Lactic acid 36 Water Agt Mash 52% 0% - 100%
Calcium Chloride (dihydrate) 34 Water Agt Mash 4% 0% - 33%
Whirlfloc 31 Fining Boil 59% 2% - 100%
Sweet Orange Peel 19 Flavor Mash 39% 1% - 74%
Epsom Salt 18 Water Agt Mash 4% 0% - 26%
Calcium Chloride (dihydrate) 12 Water Agt Mash 11% 0% - 54%

Photos