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Belgian Ale - Witbier


Top 10 Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
12 Wittbier
23 L 5.18% 20.85 12.6329 2.96762
Partial Mash 2515
wit or witout me
21 L 5.16% 10.52 1.052 1.012
All Grain 2494
Løvstakken Wit
26 L 4.96% 16.27 1.054 1.016
All Grain 1847
Blanche
60 L 4.98% 13.61 1.053 1.015
All Grain 1840
VeteÖl
25 L 5.35% 18.88 1.049 1.009
All Grain 1671
Citra Wit Amarillo
5 gal 4.88% 15.31 1.049 1.012
All Grain 1286
Watermelon mosaic Wit
9 L 5.08% 16.41 1.054 1.015
All Grain 1157
Belgian White Ale
5.75 gal 4.58% 16.06 1.045 1.01
All Grain 1073
XBEER WITBIER - HOEGAARDEN
40 L 5.1% 19.2 1.05 1.011
All Grain 1027
Hoegaarden witbier
5.5 gal 4.61% 14.27 1.046 1.011
All Grain 870

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Athena Caramel Wit
5 gal 7.97% 7.39 1.075 1.014
extract 1
Whiter Shade of White (WSOW)
5.25 gal 5.1% 24.47 1.049 1.01
Partial Mash 3
All Dressed in Wit
5.5 gal 4.46% 14.27 1.045 1.011
BIAB 3
Strong belgian quad
5 gal 12.99% 8.78 1.13 1.031
extract 6
Wit Beer (HBC)
5.5 gal 5.09% 19.31 1.052 1.013
Partial Mash 6
Robben's Bald Head
4 gal 6.03% 0 1.061 1.015
All Grain 8
Witbier
2 gal 5.46% 20.27 1.052 1.011
Partial Mash 5
Wit 11 2ª
10 L 40.66% 0 1.413 1.103
All Grain 11
Blue Moon Clone
2.5 gal 5.43% 17.31 1.052 1.011
BIAB 11
500L Wit Beer
450 L 5.51% 0 1.056 1.014
All Grain 6

Fermentables Used In Witbier Recipes (View More)

Name
Uses
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Oats
411
Adjunct
Raw
2.2 °L 
33
8%
0% - 90%
Flaked Wheat
382
Adjunct
Raw
2 °L 
34
28%
2% - 75%
Pilsner
236
Belgian
Grain
Base malt
1.6 °L 
37
48%
5% - 100%
Pilsner
192
German
Grain
Base malt
1.6 °L 
38
49%
5% - 100%
White Wheat
165
American
Grain
Base malt
2.8 °L 
40
32%
3% - 69%
Pale 2-Row
136
American
Grain
Base malt
1.8 °L 
37
46%
4% - 100%
Rice Hulls
135
Adjunct
Other
0 °L 
0
5%
1% - 17%
Wheat Malt
132
German
Grain
Base malt
2 °L 
37
36%
4% - 67%
Wheat
110
Belgian
Grain
Base malt
1.8 °L 
38
36%
2% - 79%
Pilsner
103
American
Grain
Base malt
1.8 °L 
37
49%
12% - 92%

Hops Used In Witbier Recipes (View More)

Name Uses Average AA Avg. Usage Usage Range
Saaz2683.546%9% - 100%
Hallertau Mittelfruh90469%13% - 100%
Hallertau Hersbrucker794.672%14% - 100%
Cascade766.941%8% - 100%
East Kent Goldings695.354%10% - 100%
Domestic Hallertau683.963%17% - 100%
Tettnanger634.553%13% - 100%
Magnum609.952%8% - 100%
Styrian Goldings575.545%10% - 100%
Amarillo4110.428%4% - 100%

Steeping Grains Used In Witbier Recipes (View More)

Name Uses Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats28
Adjunct
Raw2.2 °L 
33
39%
2% - 100%
Flaked Wheat26
Adjunct
Raw2 °L 
34
49%
8% - 100%
Pale 2-Row9American
Grain
Base malt1.8 °L 
37
35%
22% - 50%
Wheat7American
Grain
Base malt1.8 °L 
38
67%
42% - 88%
Carapils6German
Grain
Crystal malt1.3 °L 
35
43%
2% - 100%
Rolled Oats6
Adjunct
Raw2.2 °L 
33
58%
5% - 100%
White Wheat5American
Grain
Base malt2.8 °L 
40
34%
18% - 50%
Carapils (Dextrine Malt)5American
Grain
Crystal malt1.8 °L 
33
55%
18% - 100%
CaraFoam5German
Grain
Crystal malt1.8 °L 
37
34%
18% - 53%
Honey Malt4Canadian
Grain
Base malt25 °L 
37
39%
7% - 100%

Yeasts Used In Witbier Recipes (View More)

Name Uses Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Belgian Wit Ale Yeast WLP400212White LabsAleMediumLow-Med7667°F74°F
Belgian Witbier 3944175WyeastAle0.12Med-Low7462°F75°F
Belgian Wit M2189Mangrove JackAlen/aMed-Low72.564°F77°F
Safbrew - Specialty Ale Yeast T-5876Fermentis / SafaleAle0.115High7054°F77°F
Safbrew - Wheat Beer Yeast WB-0670Fermentis / SafaleWheat.105Low8654°F77°F
Safale - American Ale Yeast US-0526Fermentis / SafaleAle.095Medium8154°F77°F
Safbrew - General/Belgian Yeast S-3322Fermentis / SafaleAle0.115High7054°F77°F
Belgian Wit II Ale Yeast WLP41018White LabsAleMediumLow-Med72.567°F74°F
Forbidden Fruit 346317WyeastAle0.12Low7463°F76°F
Belgian Ale Yeast WLP55015White LabsAleMed-HighMedium81.568°F78°F
B44 Whiteout14Imperial YeastBelgian AleMedium-low7262°F72°F

Other Ingredients Used In Witbier Recipes (View More)

Name Uses Type Use Avg. Usage Usage Range
Coriander207SpiceSecondary33%0% - 100%
orange peel112FlavorBoil39%0% - 91%
Bitter orange peel98FlavorBoil29%0% - 77%
Coriander seed67OtherBoil34%0% - 100%
Irish Moss51FiningBoil45%0% - 100%
Orange Zest46SpiceBoil46%0% - 98%
Sweet Orange Peel44FlavorBoil32%0% - 100%
Corriander42SpiceBoil25%1% - 100%
Gypsum41Water AgtMash8%0% - 100%
calcium chloride36Water AgtMash3%0% - 27%
Yeast Nutrient34OtherBoil37%0% - 100%

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