Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

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 19699
2015 - Hoegaarden Grand Cru
6 gal 8.67% 33.9 1.088 1.022
All Grain 7394
003
24 L 4.33% 25.63 1.043 1.010
BIAB 4272
Kronenbourg blanc 1664 clone
50 L 5.19% 19.2 1.050 1.011
All Grain 3571
Thai Ginger
5.5 gal 5.26% 20.33 1.053 1.013
All Grain 3278
Belgium wit
20 L 5.28% 11.03 1.052 1.013
All Grain 3114
Coconut wit
5 gal 4.84% 19.14 1.050 1.013
All Grain 2516
Tom's Wit
5.3 L 5.3% 18.39 1.052 1.012
All Grain 2436
Wit's End Wit
5.5 gal 7.39% 19.97 1.077 1.020
All Grain 2394
Monterey Bay's Summer Witbier
11 gal 5.81% 28.86 1.058 1.014
All Grain 2323

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Herm’s BelWit
1.5 gal 5.07% 16.85 1.052 1.013
BIAB 2
Azure Eclipse la Wit Diablo
27 L 4.31% 12.12 1.041 1.008
All Grain 14
azure eclipse la diablo
27 L 4.26% 12.12 1.041 1.009
All Grain 7
La blanche des mariés
20.8 L 3.9% 12.07 1.041 1.011
All Grain 1
Matthew's Raison D'Saison
5.1 gal 7.16% 36.21 1.067 1.012
BIAB 6
witbier 23.06
30 L 3.49% 0 1.035 1.009
All Grain 17
6월토요일 4주 witbier
19 L 5.07% 10 1.053 1.015
All Grain 16
Wit or Witout
5 gal 4.7% 35.15 1.054 1.018
BIAB 50
Awesome Recipe
93 gal 6.64% 0 1.056 1.006
All Grain 1
Peach witbeer
23 L 5.83% 6.68 1.058 1.014
BIAB 26

Fermentables Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 301 Adjunct raw 2°L
34 25% 2% - 54%
Flaked Oats 276 Adjunct raw 2.2°L
33 8% 2% - 26%
Belgian - Pilsner 178 Belgian Grain base malt 1.6°L
37 47% 9% - 94%
German - Pilsner 131 German Grain base malt 1.6°L
38 48% 5% - 100%
German - Wheat Malt 111 German Grain base malt 2°L
37 36% 3% - 100%
American - Pale 2-Row 108 American Grain base malt 1.8°L
37 47% 4% - 96%
Rice Hulls 103 Adjunct other 0°L
0 5% 2% - 15%
American - White Wheat 99 American Grain base malt 2.8°L
40 34% 6% - 100%
Belgian - Wheat 70 Belgian Grain base malt 1.8°L
38 33% 3% - 69%
German - Acidulated Malt 65 German Grain acidulated malt 3.4°L
27 4% 0% - 19%

Hops Used In Witbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 190 3.5 44% 2% - 100%
Tettnanger 69 4.5 55% 13% - 100%
Hallertau Mittelfruh 69 3.75 58% 8% - 100%
East Kent Goldings 59 5 62% 14% - 100%
Cascade 58 7 40% 5% - 100%
Hallertau Hersbrucker 58 4 70% 9% - 100%
Domestic Hallertau 50 3.9 61% 14% - 100%
Perle 45 8.2 44% 6% - 100%
Citra 41 11 36% 5% - 100%
Styrian Goldings 38 5.5 54% 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%
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%
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%
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 160 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 142 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 52 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Mangrove Jack - Belgian Wit M21 46 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 25 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 19 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 53 Fining Boil 48% 0% - 100%
Gypsum 34 Water Agt Boil 12% 0% - 80%
Whirlfloc 24 Fining Boil 57% 2% - 100%
Lactic acid 19 Water Agt Mash 54% 2% - 100%
Calcium Chloride (dihydrate) 13 Water Agt Mash 8% 0% - 50%
Calcium Chloride (dihydrate) 12 Water Agt Mash 11% 0% - 54%
Brewer's Best - Coriander Seed 9 Spice Boil 31% 3% - 50%
Epsom Salt 7 Water Agt Mash 7% 0% - 26%
Wyeast - Beer Nutrient 3 Other Boil 24% 0% - 48%
Baking Soda 3 Water Agt Mash 3% 0% - 9%

Photos

https://www.brewersfriend.com/