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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 11758
Kronenbourg blanc 1664 clone
50 L 5.19% 19.2 1.050 1.011
All Grain 5545
Belgium wit
20 L 5.28% 11.03 1.052 1.013
All Grain 4979
Thai Ginger
5.5 gal 5.26% 20.33 1.053 1.013
All Grain 4690
Lemongrass Wit Bier
5.5 gal 4.08% 24.87 1.041 1.010
All Grain 3521
Coconut wit
5 gal 4.84% 19.14 1.050 1.013
All Grain 3476
Tom's Wit
5.3 L 5.3% 18.39 1.052 1.012
All Grain 3370
Raspberry Witbier
3 gal 5.89% 28.28 1.059 1.014
All Grain 3205
Monterey Bay's Summer Witbier
11 gal 5.81% 28.86 1.058 1.014
All Grain 3194
Brasserie Dieu du Ciel! Rosee d'hibiscus
7 gal 5.6% 15.95 1.055 1.012
BIAB 2733

Newest Witbier (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
lemongrass witbier
5.3 gal 5.42% 19.46 1.052 1.011
All Grain 28
Saison 01.21.23_Hisbiscus
5 gal 6.64% 22.88 1.075 1.024
BIAB 15
Avery 5
5.5 gal 5.28% 18.58 1.053 1.013
extract 22
cranneberry white wheat
5 gal 4.9% 16.49 1.051 1.014
extract 40
Awesome Recipe
3 gal 5.82% 0 1.051 1.006
All Grain 15
Avery
5.25 gal 5.6% 23.56 1.056 1.013
extract 97
Avery
5.5 gal 5.34% 22.57 1.054 1.013
extract 17
Lars og Charlies Wit med limetwist
23 L 4.31% 14.84 1.047 1.014
extract 233
Wit
10 L 5.11% 10.87 1.043 1.004
BIAB 32
Saison
11 L 6.95% 25.51 1.063 1.010
All Grain 49

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 326 Adjunct raw 2°L
34 25% 2% - 50%
Flaked Oats 312 Adjunct raw 2.2°L
33 8% 2% - 26%
Belgian - Pilsner 183 Belgian Grain base malt 1.6°L
37 47% 9% - 94%
German - Pilsner 136 German Grain base malt 1.6°L
38 48% 5% - 100%
Rice Hulls 120 Adjunct other 0°L
0 5% 1% - 15%
American - White Wheat 115 American Grain base malt 2.8°L
40 34% 5% - 100%
German - Wheat Malt 111 German Grain base malt 2°L
37 36% 3% - 100%
US - Pale 2-Row 108 US Grain base malt 1.8°L
37 47% 4% - 96%
Belgian - Wheat 75 Belgian Grain base malt 1.8°L
38 34% 3% - 69%
German - Acidulated Malt 73 German Grain acidulated malt 3.4°L
27 4% 0% - 19%

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

Name Recipes Average AA Avg. Usage Usage Range
Saaz 214 3.5 45% 9% - 100%
Tettnanger 71 4.5 54% 2% - 100%
Hallertau Mittelfruh 71 3.75 59% 12% - 100%
Cascade 66 7 42% 5% - 100%
East Kent Goldings 61 5 60% 14% - 100%
Hallertau Hersbrucker 58 4 73% 9% - 100%
Domestic Hallertau 54 3.9 60% 8% - 100%
Styrian Goldings 41 5.5 51% 8% - 100%
Citra 41 11 36% 5% - 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 162 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 136 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 55 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 55 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Mangrove Jack - Belgian Wit M21 55 Mangrove Jack Ale n/a Med-Low 72.5% 64°F 77°F
Fermentis - Safbrew - General/Belgian Yeast S-33 27 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 18 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - German Ale Yeast K-97 13 Fermentis / Safale Ale .104 High 81% 54°F 77°F

Other Ingredients Used In Witbier (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 60 Water Agt Mash 12% 0% - 80%
Coriander Seed 58 Spice Boil 31% 0% - 100%
Irish Moss 53 Other Boil 43% 0% - 100%
Calcium Chloride (dihydrate) 34 Water Agt Mash 6% 0% - 40%
Whirlfloc 29 Water Agt Boil 57% 2% - 100%
Lactic acid 29 Water Agt Mash 55% 1% - 100%
Bitter Orange Peel 27 Flavor Boil 32% 0% - 100%
Epsom Salt 17 Water Agt Mash 5% 0% - 26%
Sweet Orange Peel 15 Spice Boil 34% 1% - 74%
Calcium Chloride (dihydrate) 12 Water Agt Mash 11% 0% - 54%

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