Belgian and French Ale - Witbier (BJCP 2008)
Top 10 Witbier (BJCP 2008) 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 | 13048 | |
Kronenbourg blanc 1664 clone |
50 L | 5.19% | 19.2 | 1.050 | 1.011 | All Grain | 6180 | |
Thai Ginger |
5.5 gal | 5.26% | 20.33 | 1.053 | 1.013 | All Grain | 5140 | |
Lemongrass Wit Bier |
5.5 gal | 4.08% | 24.87 | 1.041 | 1.010 | All Grain | 3934 | |
Raspberry Witbier |
3 gal | 5.89% | 28.28 | 1.059 | 1.014 | All Grain | 3743 | |
Coconut wit |
5 gal | 4.84% | 19.14 | 1.050 | 1.013 | All Grain | 3732 | |
Tom's Wit |
5.3 L | 5.3% | 18.39 | 1.052 | 1.012 | All Grain | 3665 | |
Monterey Bay's Summer Witbier |
11 gal | 5.81% | 28.86 | 1.058 | 1.014 | All Grain | 3539 | |
Brasserie Dieu du Ciel! Rosee d'hibiscus |
7 gal | 5.6% | 15.95 | 1.055 | 1.012 | BIAB | 3116 | |
Mandarina Bavaria Belgian Wit |
6.5 gal | 3.32% | 8.69 | 1.034 | 1.009 | extract | 2834 |
Newest Witbier (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
MG Wit |
5 gal | 5.03% | 15.46 | 1.055 | 1.016 | All Grain | 24 | |
ORACLE |
19 L | 5.44% | 23.59 | 1.059 | 1.018 | All Grain | 24 | |
Wit Bitch |
5.3 gal | 4.41792% | 0 | 1.048 | 1.014 | BIAB | 18 | |
Blanche 'o' Cumdog |
41 L | 5.5% | 17.97 | 1.057 | 1.015 | All Grain | 42 | |
MB Saison |
40 L | 6.1% | 11.51 | 1.052 | 1.005 | All Grain | 52 | |
Jess is scorin' points |
2 gal | 5.62% | 12.85 | 1.054 | 1.011 | All Grain | 87 | |
Belgian IPA de Carnaval |
15 L | 5.4% | 0 | 1.055 | 1.014 | All Grain | 63 | |
steve witbier |
20.8 L | 7.51% | 16.79 | 1.076 | 1.019 | All Grain | 63 | |
Hoegaarden Clone |
20 L | 4.58% | 18.69 | 1.046 | 1.011 | All Grain | 107 | |
On essaie de quoi |
20 L | 5.71% | 16.3 | 1.051 | 1.008 | All Grain | 69 |
Fermentables Used In Witbier (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Wheat | 336 | Adjunct | raw |
2°L
|
34 | 25% | 2% - 50% | |
Flaked Oats | 329 | Adjunct | raw |
2.2°L
|
33 | 8% | 2% - 26% | |
Belgian - Pilsner | 186 | Belgian | Grain | base malt |
1.6°L
|
37 | 47% | 9% - 94% |
German - Pilsner | 141 | German | Grain | base malt |
1.6°L
|
38 | 49% | 5% - 100% |
Rice Hulls | 124 | Adjunct | other |
0°L
|
0 | 5% | 1% - 15% | |
German - Wheat Malt | 117 | German | Grain | base malt |
2°L
|
37 | 36% | 3% - 100% |
American - White Wheat | 115 | American | Grain | base malt |
2.8°L
|
40 | 34% | 5% - 100% |
US - Pale 2-Row | 108 | US | Grain | base malt |
1.8°L
|
37 | 47% | 4% - 96% |
American - Pilsner | 77 | American | Grain | base malt |
1.8°L
|
37 | 51% | 10% - 100% |
Belgian - Wheat | 77 | Belgian | Grain | base malt |
1.8°L
|
38 | 33% | 3% - 69% |
Hops Used In Witbier (BJCP 2008) Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Saaz | 222 | 3.5 | 45% | 9% - 100% |
Hallertau Mittelfruh | 74 | 3.75 | 57% | 4% - 100% |
Tettnanger | 73 | 4.5 | 54% | 13% - 100% |
Cascade | 67 | 7 | 42% | 5% - 100% |
East Kent Goldings | 64 | 5 | 57% | 13% - 100% |
Hallertau Hersbrucker | 63 | 4 | 71% | 9% - 100% |
Domestic Hallertau | 54 | 3.9 | 61% | 8% - 100% |
Citra | 46 | 11 | 36% | 5% - 100% |
Styrian Goldings | 41 | 5.5 | 49% | 8% - 100% |
Amarillo | 38 | 8.6 | 29% | 5% - 100% |
Steeping Grains Used In Witbier (BJCP 2008) 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% |
US - Pale 2-Row | 7 | US | Grain | base malt |
1.8°L
|
37 | 40% | 33% - 50% |
American - Wheat | 4 | American | Grain | base malt |
1.8°L
|
38 | 50% | 25% - 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% |
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 (BJCP 2008) Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
White Labs - Belgian Wit Ale Yeast WLP400 | 169 | White Labs | Ale | Medium | Low-Med | 76% | 67°F | 74°F |
Wyeast - Belgian Witbier 3944 | 143 | Wyeast | Ale | 0.12 | Med-Low | 74% | 62°F | 75°F |
Mangrove Jack - Belgian Wit M21 | 59 | Mangrove Jack | Ale | n/a | Med-Low | 72.5% | 64°F | 77°F |
Fermentis - Safbrew - Specialty Ale Yeast T-58 | 57 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 54 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
Fermentis - Safbrew - General/Belgian Yeast S-33 | 28 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Wyeast - Forbidden Fruit 3463 | 24 | Wyeast | Ale | 0.12 | Low | 74% | 63°F | 76°F |
White Labs - Belgian Wit II Ale Yeast WLP410 | 20 | 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 |
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST | 13 | Lallemand | Wheat | Medium | Low | 70% | 63°F | 72°F |
Other Ingredients Used In Witbier (BJCP 2008) Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Coriander Seed | 78 | Spice | Mash | 32% | 0% - 100% |
Gypsum | 62 | Water Agt | Mash | 11% | 0% - 80% |
Irish Moss | 55 | Fining | Boil | 43% | 0% - 100% |
Bitter Orange Peel | 40 | Flavor | Boil | 35% | 0% - 100% |
Lactic acid | 36 | Water Agt | Mash | 54% | 0% - 100% |
Calcium Chloride (dihydrate) | 34 | Water Agt | Mash | 4% | 0% - 33% |
Whirlfloc | 31 | Fining | Boil | 59% | 2% - 100% |
Sweet Orange Peel | 20 | Flavor | Whirlpool | 41% | 1% - 74% |
Epsom Salt | 19 | Water Agt | Mash | 4% | 0% - 26% |
Calcium Chloride (anhydrous) | 13 | Water Agt | Mash | 9% | 0% - 50% |