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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 10293
Kronenbourg blanc 1664 clone
50 L 5.19% 19.2 1.050 1.011
All Grain 4983
Belgium wit
20 L 5.28% 11.03 1.052 1.013
All Grain 4386
Thai Ginger
5.5 gal 5.26% 20.33 1.053 1.013
All Grain 4145
Wit's End Wit
5.5 gal 7.39% 19.97 1.077 1.020
All Grain 3765
Coconut wit
5 gal 4.84% 19.14 1.050 1.013
All Grain 3077
Lemongrass Wit Bier
5.5 gal 4.08% 24.87 1.041 1.010
All Grain 3032
Tom's Wit
5.3 L 5.3% 18.39 1.052 1.012
All Grain 2993
Monterey Bay's Summer Witbier
11 gal 5.81% 28.86 1.058 1.014
All Grain 2816
Raspberry Witbier
3 gal 5.89% 28.28 1.059 1.014
All Grain 2755

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Bisquick
5 gal 5.01% 28.24 1.052 1.013
extract 7
Witbier d'Elegance
32 gal 6.14% 20.71 1.065 1.018
All Grain 17
Diamond 6bbl
205 gal 5% 13.11 1.049 1.011
All Grain 42
Saison Tonka Lexie
430 L 4.96% 13.47 1.042 1.004
All Grain 18
Very Witty V2 - Belgian Wit
48 L 5% 18.39 1.051 1.013
All Grain 34
체리 윗 프로토타입
16.5 L 4.86% 14.05 1.043 1.006
All Grain 46
wit wit wit
2000 L 5.85% 11.23 1.059 1.015
All Grain 41
Kernza Wit
6 gal 4.28% 13.95 1.044 1.011
All Grain 71
Awesome Recipe
341 gal 4.83% 18.31 1.051 1.014
All Grain 64
Belgian Wit/ Cranberry
357 gal 4.47% 12.83 1.045 1.011
All Grain 74

Fermentables Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 284 Adjunct raw 2°L
34 25% 2% - 50%
Flaked Oats 263 Adjunct raw 2.2°L
33 8% 2% - 26%
Belgian - Pilsner 165 Belgian Grain base malt 1.6°L
37 46% 9% - 94%
German - Pilsner 120 German Grain base malt 1.6°L
38 48% 5% - 89%
Rice Hulls 103 Adjunct other 0°L
0 5% 2% - 15%
Pale 2-Row 101 Grain base malt 1.8°L
37 47% 4% - 96%
German - Wheat Malt 98 German Grain base malt 2°L
37 36% 3% - 100%
American - White Wheat 96 American Grain base malt 2.8°L
40 33% 6% - 71%
Belgian - Wheat 65 Belgian Grain base malt 1.8°L
38 33% 3% - 69%
Dry Malt Extract - Wheat 61 Dry Extract extract 3°L
42 49% 7% - 100%

Hops Used In Witbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 179 3.5 46% 10% - 100%
Tettnanger 66 4.5 54% 2% - 100%
Hallertau Mittelfruh 60 3.75 60% 12% - 100%
East Kent Goldings 57 5 59% 14% - 100%
Cascade 55 7 41% 5% - 100%
Domestic Hallertau 48 3.9 60% 14% - 100%
Hallertau Hersbrucker 47 4 72% 9% - 100%
Styrian Goldings 36 5.5 56% 10% - 100%
Amarillo 35 8.6 30% 8% - 100%
Citra 35 11 36% 5% - 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 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%
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%
American - Wheat 4 American Grain base malt 1.8°L
38 50% 25% - 100%
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%
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 Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - Belgian Wit Ale Yeast WLP400 150 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 121 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 52 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 48 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Mangrove Jack - Belgian Wit M21 44 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 22 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Wit II Ale Yeast WLP410 18 White Labs Ale Medium Low-Med 72.5% 67°F 74°F
Fermentis - Safale - American Ale Yeast US-05 13 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 51 Fining Boil 44% 0% - 100%
Gypsum 42 Water Agt Mash 13% 0% - 80%
Whirlfloc 23 Other Boil 60% 6% - 100%
Lactic acid 21 Water Agt Mash 50% 1% - 100%
Coriander Seed 19 Spice Boil 34% 0% - 100%
Calcium Chloride (dihydrate) 16 Water Agt Mash 7% 0% - 33%
Bitter Orange Peel 15 Flavor Mash 25% 0% - 73%
Calcium Chloride (dihydrate) 12 Water Agt Mash 11% 0% - 54%
Epsom Salt 10 Water Agt Mash 8% 0% - 26%
Calcium Chloride (anhydrous) 7 Water Agt Mash 16% 0% - 67%

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