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	13415
Kronenbourg blanc 1664 clone	50 L	5.19%	19.2	1.050	1.011		All Grain	6442
Thai Ginger	5.5 gal	5.26%	20.33	1.053	1.013		All Grain	5393
Lemongrass Wit Bier	5.5 gal	4.08%	24.87	1.041	1.010		All Grain	4111
Raspberry Witbier	3 gal	5.89%	28.28	1.059	1.014		All Grain	3925
Coconut wit	5 gal	4.84%	19.14	1.050	1.013		All Grain	3825
Tom's Wit	5.3 L	5.3%	18.39	1.052	1.012		All Grain	3808
Monterey Bay's Summer Witbier	11 gal	5.81%	28.86	1.058	1.014		All Grain	3711
Brasserie Dieu du Ciel! Rosee d'hibiscus	7 gal	5.6%	15.95	1.055	1.012		BIAB	3230
Mandarina Bavaria Belgian Wit	6.5 gal	3.32%	8.69	1.034	1.009		extract	3033

Newest Witbier (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Witbier	5.5 gal	4.76%	23.11	1.051	1.014		All Grain	37
Witbier Sierra Picachos	19 L	4.75%	17.23	1.052	1.016		All Grain	62
Pakkuman - Lemongrass Grisette	5 gal	3.82%	8.63	1.032	1.003		BIAB	64
Brume du Paradis	100 gal	6.95%	0	1.071	1.018		All Grain	65
Awesome Recipe	5.5 gal	5.93%	4.56	1.054	1.009		BIAB	53
Garden Hoe	5 gal	5.19%	22.23	1.056	1.017		extract	78
ЦЪФ	68 L	4.95%	14.4	1.050	1.012		All Grain	75
WHITE SWIRL	45 L	4.71%	14.65	1.050	1.014		All Grain	24
Witbier By X	20.8 L	5.05%	10.05	1.051	1.012		All Grain	95
Cranberry lime Belgium Moon	5.5 gal	4.96%	0	1.048	1.011		All Grain	111

Fermentables Used In Witbier (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Wheat	340		Adjunct	raw	2°L	34	25%	2% - 50%
Flaked Oats	336		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	125		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	112	US	Grain	base malt	1.8°L	37	47%	4% - 96%
Belgian - Wheat	78	Belgian	Grain	base malt	1.8°L	38	33%	3% - 69%
American - Pilsner	77	American	Grain	base malt	1.8°L	37	50%	10% - 100%

Hops Used In Witbier (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	225	3.5	45%	9% - 100%
Hallertau Mittelfruh	79	3.75	56%	4% - 100%
Tettnanger	74	4.5	54%	10% - 100%
Cascade	68	7	42%	5% - 100%
East Kent Goldings	64	5	57%	13% - 100%
Hallertau Hersbrucker	63	4	71%	9% - 100%
Domestic Hallertau	53	3.9	62%	8% - 100%
Citra	45	11	37%	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	172	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	61	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	55	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	14	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	84	Spice	Whirlpool	32%	0% - 100%
Gypsum	62	Water Agt	Mash	11%	0% - 80%
Irish Moss	55	Fining	Boil	43%	0% - 100%
Bitter Orange Peel	44	Flavor	Boil	34%	0% - 100%
Calcium Chloride (dihydrate)	36	Water Agt	Mash	4%	0% - 33%
Lactic acid	36	Water Agt	Mash	54%	0% - 100%
Whirlfloc	31	Fining	Boil	59%	2% - 100%
Sweet Orange Peel	23	Flavor	Whirlpool	36%	1% - 74%
Epsom Salt	19	Water Agt	Mash	4%	0% - 26%
Orange Zest	14	Spice	Boil	49%	3% - 100%

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