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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 18648
2015 - Hoegaarden Grand Cru
6 gal 8.67% 33.9 1.088 1.022
All Grain 6694
003
24 L 4.33% 25.63 1.043 1.010
BIAB 4113
Thai Ginger
5.5 gal 5.26% 20.33 1.053 1.013
All Grain 3050
Kronenbourg blanc 1664 clone
50 L 5.19% 19.2 1.050 1.011
All Grain 3011
Belgium wit
20 L 5.28% 11.03 1.052 1.013
All Grain 2794
Coconut wit
5 gal 4.84% 19.14 1.050 1.013
All Grain 2421
Tom's Wit
5.3 L 5.3% 18.39 1.052 1.012
All Grain 2295
Monterey Bay's Summer Witbier
11 gal 5.81% 28.86 1.058 1.014
All Grain 2199
Wit's End Wit
5.5 gal 7.39% 19.97 1.077 1.020
All Grain 2123

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Witbier 2020
23 L 5.34% 18.02 1.058 1.018
All Grain 12
Fruit Beer
20.8 L 4.48% 11.3 1.047 1.013
BIAB 8
Wit mars 2020 Kåråna edition
20 L 5.06% 23.48 1.052 1.014
All Grain 1
Liv's Zombie
11 gal 5.4% 11.9 1.049 1.008
BIAB 2
Fabio da Costa
1 gal 4.41% 12.17 1.045 1.011
extract 15
I Fell Wit'ty'
5.5 gal 5.8% 29.5 1.060 1.016
All Grain 8
2020 Wit
5.25 gal 4.36% 21.33 1.046 1.012
All Grain 9
Awesome Recipe
5.5 gal 4.62% 12.48 1.047 1.012
All Grain 7
Baladin: Open White
20 L 4.73% 6.38 1.051 1.014
All Grain 23
witbier
23 L 4.41% 15.09 1.044 1.010
All Grain 39

Fermentables Used In Witbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Wheat 292 Adjunct raw 2°L
34 26% 2% - 54%
Flaked Oats 262 Adjunct raw 2.2°L
33 8% 2% - 26%
Belgian - Pilsner 174 Belgian Grain base malt 1.6°L
37 46% 9% - 94%
German - Pilsner 122 German Grain base malt 1.6°L
38 48% 5% - 89%
American - Pale 2-Row 108 American Grain base malt 1.8°L
37 47% 4% - 96%
German - Wheat Malt 102 German Grain base malt 2°L
37 37% 3% - 100%
Rice Hulls 99 Adjunct other 0°L
0 5% 2% - 15%
American - White Wheat 97 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 63 Dry Extract extract 3°L
42 51% 7% - 100%

Hops Used In Witbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 177 3.5 44% 11% - 100%
Hallertau Mittelfruh 67 3.75 58% 8% - 100%
Tettnanger 66 4.5 55% 13% - 100%
East Kent Goldings 58 5 61% 14% - 100%
Hallertau Hersbrucker 54 4 69% 9% - 100%
Cascade 53 7 40% 5% - 100%
Domestic Hallertau 50 3.9 61% 14% - 100%
Perle 41 8.2 43% 6% - 100%
Citra 38 11 36% 5% - 100%
Styrian Goldings 35 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 21 Adjunct raw 2°L
34 45% 14% - 100%
Flaked Oats 17 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%
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 - 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 157 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 139 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 54 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 50 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Mangrove Jack - Belgian Wit M21 39 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 23 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Wit II Ale Yeast WLP410 19 White Labs Ale Medium Low-Med 72.5% 67°F 74°F
Fermentis - Safale - American Ale Yeast US-05 16 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 52 Fining Boil 47% 0% - 100%
Gypsum 30 Water Agt Mash 11% 0% - 80%
Whirlfloc 22 Fining Boil 53% 6% - 99%
Lactic acid 15 Water Agt Mash 60% 2% - 100%
Calcium Chloride (dihydrate) 13 Water Agt Mash 12% 0% - 54%
Calcium Chloride (dihydrate) 7 Water Agt Mash 2% 0% - 6%
Epsom Salt 6 Water Agt Mash 7% 0% - 26%
Table Salt 3 Water Agt Mash 0% 0% - 0%
Baking Soda 3 Water Agt Mash 3% 0% - 9%
Five Star Chemicals - 5.2 pH Stabilizer 2 Water Agt Mash 26% 24% - 27%

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