Belgian Ale - Witbier

BJCP Style Guide

Top 10 Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
12 Wittbier	23 L	5.18%	20.85	1.051	1.012		Partial Mash	6414
Blanche	60 L	4.98%	13.61	1.053	1.015		All Grain	6124
Løvstakken Wit	26 L	4.96%	16.27	1.054	1.016		All Grain	3909
VeteÖl	25 L	5.35%	18.88	1.049	1.009		All Grain	3026
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	2713
Belgian Wheat	20 L	4.79%	12.57	1.047	1.010		All Grain	2506
Belgian Marmalade Wit	10.5 gal	5.97%	17.84	1.060	1.015		All Grain	2444
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	2072
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	1469
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	1310

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
carnawits 21	20.8 L	4.85%	17.46	1.051	1.014		BIAB	4
Saison	5.5 gal	9.72%	0	1.080	1.006		All Grain	6
Awesome Recipe	21 L	5.56%	13.77	1.058	1.016		All Grain	1
Witbier	5.5 gal	5.35%	13.3	1.052	1.011		All Grain	7
kumata RUBIA	330 L	0.71%	27.72	1.046	1.040		All Grain	3
Spiced Wheat	15 L	5.03%	18.16	1.051	1.013		All Grain	51
Wit Gorki	54 L	5.17%	11.86	1.055	1.015		All Grain	3
Witbier	5.5 gal	5.45%	18.53	1.055	1.014		extract	18
Allagash White Clone	5.25 gal	4.72%	27.01	1.047	1.011		extract	14
Mora - Saison	43 L	6.95%	29.94	1.058	1.005		All Grain	21

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	506		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	447		Adjunct	raw	2°L	34	27%	2% - 75%
Belgian - Pilsner	260	Belgian	Grain	base malt	1.6°L	37	49%	5% - 100%
German - Pilsner	212	German	Grain	base malt	1.6°L	38	49%	5% - 100%
American - White Wheat	194	American	Grain	base malt	2.8°L	40	34%	4% - 80%
Pale 2-Row	180		Grain	base malt	1.8°L	37	46%	7% - 100%
German - Wheat Malt	157	German	Grain	base malt	2°L	37	36%	4% - 85%
Rice Hulls	155		Adjunct	other	0°L	0	5%	1% - 17%
American - Pilsner	127	American	Grain	base malt	1.8°L	37	47%	11% - 92%
Belgian - Wheat	122	Belgian	Grain	base malt	1.8°L	38	35%	2% - 79%

Hops Used In Witbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	320	3.5	46%	9% - 100%
Brewferm - Hallertau Mittelfrüh	116	4.2	70%	13% - 100%
Hallertau Hersbrucker	83	4	72%	14% - 100%
Cascade	79	7	40%	8% - 100%
Domestic Hallertau	78	3.9	67%	17% - 100%
East Kent Goldings	77	5	56%	10% - 100%
Tettnanger	76	4.5	49%	13% - 100%
Magnum	74	15	48%	7% - 100%
Styrian Goldings	69	5.5	47%	10% - 100%
Citra	53	11	36%	5% - 100%

Steeping Grains Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Wheat	26		Adjunct	raw	2°L	34	49%	8% - 100%
Flaked Oats	25		Adjunct	raw	2.2°L	33	37%	2% - 100%
Pale 2-Row	11		Grain	base malt	1.8°L	37	36%	17% - 67%
American - Wheat	8	American	Grain	base malt	1.8°L	38	63%	33% - 88%
American - White Wheat	8	American	Grain	base malt	2.8°L	40	38%	18% - 67%
American - Carapils (Dextrine Malt)	7	American	Grain	crystal malt	1.8°L	33	46%	17% - 100%
German - Carapils	6	German	Grain	crystal malt	1.3°L	35	43%	2% - 100%
Rolled Oats	5		Adjunct	raw	2.2°L	33	50%	5% - 100%
Belgian - Aromatic	5	Belgian	Grain	roasted malt	38°L	33	74%	19% - 100%
Munich - Light 10L	5		Grain	specialty malt	10°L	33	25%	13% - 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	247	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	205	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	114	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	97	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	71	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	37	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°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	21	White Labs	Ale	Medium	Low-Med	72.5%	67°F	74°F
Imperial Yeast - B44 Whiteout	20	Imperial Yeast	Belgian Ale		Medium-low	72%	62°F	72°F
Wyeast - Forbidden Fruit 3463	15	Wyeast	Ale	0.12	Low	74%	63°F	76°F

Other Ingredients Used In Witbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	82	Water Agt	Mash	10%	0% - 100%
Whirlfloc	52	Water Agt	Boil	49%	1% - 100%
Irish Moss	48	Fining	Boil	43%	0% - 100%
Calcium Chloride (dihydrate)	40	Water Agt	Mash	5%	0% - 43%
Lactic acid	38	Water Agt	Mash	65%	0% - 100%
Calcium Chloride (dihydrate)	28	Water Agt	Mash	5%	0% - 40%
Epsom Salt	27	Water Agt	Mash	3%	0% - 45%
Table Salt	24	Water Agt	Mash	3%	0% - 44%
Wyeast - Beer Nutrient	13	Other	Boil	33%	0% - 91%
Baking Soda	10	Water Agt	Mash	5%	0% - 24%

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