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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 16499
2015 - Hoegaarden Grand Cru
6 gal 8.67% 33.9 1.088 1.022
All Grain 5484
003
24 L 4.33% 25.63 1.043 1.010
BIAB 3729
Einstok Olgerd, White Ale Clone
40 L 4.88% 10.62 1.049 1.012
All Grain 3661
Belgium wit
20 L 5.28% 11.03 1.052 1.013
All Grain 2328
Kronenbourg blanc 1664 clone
50 L 5.19% 19.2 1.050 1.011
All Grain 2274
Coconut wit
5 gal 4.84% 19.14 1.050 1.013
All Grain 2238
Thai Ginger
5.5 gal 5.26% 20.33 1.053 1.013
All Grain 2074
Tom's Wit
5.3 L 5.3% 18.39 1.052 1.012
All Grain 2049
Monterey Bay's Summer Witbier
11 gal 5.81% 28.86 1.058 1.014
All Grain 2009

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Wit
21 L 4.44% 0 1.045 1.011
All Grain 0
Awesome Recipe
5.5 gal 5.41% 0 1.056 1.014
extract 0
French wheat beer
30 L 3.91% 46.54 1.041 1.012
All Grain 2
Parisian Blessing
5.5 gal 5.12% 64.04 1.051 1.012
extract 13
Hoegaarden Witbier for peasants
60 L 4.84% 28.48 1.052 1.015
extract 17
Green Monster
3 gal 5.07% 27.47 1.050 1.011
All Grain 39
Hoegaarden Clone
21 L 5.72% 39.5 1.060 1.017
All Grain 20
Awesome Recipe
3.5 gal 4.86% 28.25 1.050 1.013
All Grain 18
Witte Bier
15 gal 5.16% 6.43 1.048 1.008
All Grain 24
Apricot Hefeweizen
5.5 gal 5.08% 14.81 1.050 1.011
All Grain 27

Fermentables Used In Witbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Wheat 281 Adjunct raw 2°L
34 25% 2% - 54%
Flaked Oats 257 Adjunct raw 2.2°L
33 8% 1% - 26%
Belgian - Pilsner 166 Belgian Grain base malt 1.6°L
37 47% 9% - 94%
German - Pilsner 118 German Grain base malt 1.6°L
38 48% 5% - 89%
American - Pale 2-Row 109 American Grain base malt 1.8°L
37 47% 4% - 96%
Rice Hulls 98 Adjunct other 0°L
0 5% 2% - 15%
German - Wheat Malt 97 German Grain base malt 2°L
37 36% 3% - 100%
American - White Wheat 93 American Grain base malt 2.8°L
40 34% 6% - 71%
Dry Malt Extract - Wheat 64 Dry Extract extract 3°L
42 51% 7% - 100%
Belgian - Wheat 63 Belgian Grain base malt 1.8°L
38 33% 3% - 69%

Hops Used In Witbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 175 3.5 45% 11% - 100%
Hallertau Mittelfruh 62 3.75 59% 8% - 100%
Tettnanger 61 4.5 55% 13% - 100%
East Kent Goldings 55 5 61% 14% - 100%
Cascade 54 7 40% 5% - 100%
Hallertau Hersbrucker 53 4 69% 9% - 100%
Domestic Hallertau 48 3.9 60% 14% - 100%
Perle 40 8.2 44% 6% - 100%
Citra 36 11 34% 5% - 100%
Amarillo 34 8.6 30% 8% - 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 18 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%
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%
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%

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 157 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 137 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 44 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Mangrove Jack - Belgian Wit M21 33 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 18 White Labs Ale Medium Low-Med 72.5% 67°F 74°F
Fermentis - Safale - American Ale Yeast US-05 14 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - Belgian Wheat 3942 11 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 54 Fining Boil 48% 0% - 100%
Gypsum 23 Water Agt Mash 13% 0% - 80%
Whirlfloc 20 Other Boil 61% 6% - 99%
Calcium Chloride (dihydrate) 13 Water Agt Mash 12% 0% - 54%
Lactic acid 11 Water Agt Mash 57% 2% - 100%
Epsom Salt 4 Water Agt Mash 10% 0% - 26%
Table Salt 3 Water Agt Sparge 0% 0% - 0%
Five Star Chemicals - 5.2 pH Stabilizer 2 Water Agt Mash 26% 24% - 27%
Wyeast - Beer Nutrient 2 Water Agt Boil 62% 24% - 100%
Chalk 2 Water Agt Mash 12% 0% - 24%

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