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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 15694
2015 - Hoegaarden Grand Cru
6 gal 8.67% 33.9 1.088 1.022
All Grain 5262
003
24 L 4.33% 25.63 1.043 1.010
BIAB 3616
Einstok Olgerd, White Ale Clone
40 L 4.88% 10.62 1.049 1.012
All Grain 3373
Belgium wit
20 L 5.28% 11.03 1.052 1.013
All Grain 2218
Coconut wit
5 gal 4.84% 19.14 1.050 1.013
All Grain 2169
Kronenbourg blanc 1664 clone
50 L 5.19% 19.2 1.050 1.011
All Grain 2156
Thai Ginger
5.5 gal 5.26% 20.33 1.053 1.013
All Grain 2003
Tom's Wit
5.3 L 5.3% 18.39 1.052 1.012
All Grain 1984
Monterey Bay's Summer Witbier
11 gal 5.81% 28.86 1.058 1.014
All Grain 1907

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Wit Nikky
22 L 5.15% 9.36 1.056 1.017
All Grain 7
Grainfather Split Wit
27 L 4.32% 14.02 1.045 1.012
BIAB 9
What's White?
12 L 4.6% 35.85 1.043 1.008
BIAB 7
Dan Storstad Belgisk Wit
22 L 5.77% 16.74 1.061 1.017
All Grain 7
wit cherry
650 L 5.12% 12.62 1.046 1.007
All Grain 12
Sour Summer Wheat
45 L 6.14% 0 1.060 1.013
All Grain 11
Wit 1 barrel
33 gal 5.09% 21.32 1.050 1.011
All Grain 15
Harley's Wit
2.6 gal 4.79% 18.91 1.048 1.012
All Grain 11
Witbier
10 L 5.2% 16.03 1.055 1.015
extract 49
WITBIER
20 L 5.45% 46.35 1.055 1.013
All Grain 17

Fermentables Used In Witbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Wheat 273 Adjunct raw 2°L
34 25% 2% - 54%
Flaked Oats 250 Adjunct raw 2.2°L
33 8% 1% - 26%
Belgian - Pilsner 165 Belgian Grain base malt 1.6°L
37 47% 9% - 94%
German - Pilsner 116 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 97 Adjunct other 0°L
0 5% 1% - 15%
German - Wheat Malt 95 German Grain base malt 2°L
37 36% 3% - 100%
American - White Wheat 92 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 170 3.5 44% 11% - 100%
Tettnanger 61 4.5 55% 13% - 100%
Hallertau Mittelfruh 61 3.75 60% 8% - 100%
Hallertau Hersbrucker 53 4 70% 9% - 100%
Cascade 53 7 40% 5% - 100%
East Kent Goldings 53 5 60% 14% - 100%
Domestic Hallertau 49 3.9 60% 14% - 100%
Perle 40 8.2 44% 6% - 100%
Citra 35 11 33% 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 132 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06 53 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 44 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Mangrove Jack - Belgian Wit M21 31 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 / Safale - 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 18 White Labs Ale Medium Low-Med 72.5% 67°F 74°F
Fermentis / Safale - Safale - American Ale Yeast US-05 14 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - Belgian Wheat 3942 10 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 Herb Boil 48% 0% - 100%
Gypsum 22 Water Agt Mash 14% 0% - 80%
Whirlfloc 20 Fining Boil 61% 6% - 99%
Calcium Chloride (dihydrate) 13 Water Agt Mash 12% 0% - 54%
Lactic acid 9 Water Agt Mash 54% 2% - 100%
Epsom Salt 4 Water Agt Mash 10% 0% - 26%
Five Star Chemicals - 5.2 pH Stabilizer 2 Water Agt Mash 26% 24% - 27%
Wyeast - Beer Nutrient 2 Water Agt Mash 62% 24% - 100%
Chalk 2 Water Agt Mash 12% 0% - 24%
Baking Soda 2 Water Agt Mash 5% 0% - 9%

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