Belgian Ale - Witbier
BJCP Style GuideTop 10 Witbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Blanche |
60 L | 4.98% | 13.61 | 1.053 | 1.015 | All Grain | 8002 | |
| 12 Wittbier |
23 L | 5.18% | 20.85 | 1.051 | 1.012 | Partial Mash | 7730 | |
| Løvstakken Wit |
26 L | 4.96% | 16.27 | 1.054 | 1.016 | All Grain | 4898 | |
| 2021 witbier test |
18 L | 5.08% | 7.8 | 1.047 | 1.009 | All Grain | 4493 | |
| VeteÖl |
25 L | 5.35% | 18.88 | 1.049 | 1.009 | All Grain | 3748 | |
| Watermelon mosaic Wit |
9 L | 5.08% | 16.41 | 1.054 | 1.015 | All Grain | 3520 | |
| Belgian Marmalade Wit |
10.5 gal | 5.97% | 17.84 | 1.060 | 1.015 | All Grain | 3435 | |
| Passionfruit Wheat |
8 gal | 5.6% | 24.23 | 1.056 | 1.013 | All Grain | 2637 | |
| #74 American Witbier |
45 L | 4.83% | 19.43 | 1.052 | 1.015 | All Grain | 2183 | |
| Blue Moon Clone |
5 gal | 4.63% | 22.09 | 1.049 | 1.013 | All Grain | 1846 |
Newest Witbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Witbier |
6 gal | 4.51% | 14.43 | 1.044 | 1.009 | All Grain | 20 | |
| white zombie clone extract |
5 gal | 5.29% | 8.4 | 1.050 | 1.010 | extract | 11 | |
| Calvin's Rye Wit |
22 L | 2.73% | 8.8 | 1.028 | 1.008 | All Grain | 18 | |
| Belgian Wit |
5.5 gal | 4.45% | 15.88 | 1.045 | 1.011 | BIAB | 22 | |
| Witbier |
10 L | 5.64% | 17.86 | 1.056 | 1.013 | All Grain | 18 | |
| Briess Spice Coast Belgian Wit |
5.5 gal | 5.3% | 20.81 | 1.052 | 1.011 | BIAB | 21 | |
| Dragon Wit |
20 L | 5.45% | 5.76 | 1.059 | 1.018 | All Grain | 37 | |
| Something Borrowed, Something Blueberry Lemon Wit |
5 gal | 4.87% | 11.54 | 1.050 | 1.013 | All Grain | 31 | |
| Allagash White - BYO |
5.5 gal | 5.15% | 22.53 | 1.054 | 1.015 | All Grain | 39 | |
| Wit II |
18 L | 5.43% | 23.01 | 1.053 | 1.013 | BIAB | 2 |
Fermentables Used In Witbier Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Oats | 681 | Adjunct | raw |
2.2°L
|
33 | 8% | 0% - 90% | |
| Flaked Wheat | 603 | Adjunct | raw |
2°L
|
34 | 27% | 2% - 75% | |
| Belgian - Pilsner | 329 | Belgian | Grain | base malt |
1.6°L
|
37 | 49% | 5% - 100% |
| German - Pilsner | 263 | German | Grain | base malt |
1.6°L
|
38 | 49% | 5% - 100% |
| American - White Wheat | 239 | American | Grain | base malt |
2.8°L
|
40 | 33% | 4% - 80% |
| Pale 2-Row | 216 | Grain | base malt |
1.8°L
|
37 | 45% | 4% - 100% | |
| Rice Hulls | 204 | Adjunct | other |
0°L
|
0 | 6% | 1% - 17% | |
| German - Wheat Malt | 186 | German | Grain | base malt |
2°L
|
37 | 35% | 1% - 85% |
| American - Pilsner | 173 | American | Grain | base malt |
1.8°L
|
37 | 47% | 9% - 100% |
| Belgian - Wheat | 150 | 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 | 406 | 3.5 | 46% | 9% - 100% |
| Hallertau Mittelfruh | 171 | 3.75 | 68% | 13% - 100% |
| Cascade | 115 | 7 | 39% | 8% - 100% |
| Hallertau Hersbrucker | 104 | 4 | 70% | 12% - 100% |
| East Kent Goldings | 97 | 5 | 57% | 10% - 100% |
| Magnum | 94 | 15 | 48% | 4% - 100% |
| Domestic Hallertau | 91 | 3.9 | 67% | 17% - 100% |
| Tettnanger | 88 | 4.5 | 50% | 13% - 100% |
| Styrian Goldings | 81 | 5.5 | 47% | 10% - 100% |
| Citra | 69 | 11 | 35% | 4% - 100% |
Steeping Grains Used In Witbier Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Wheat | 27 | Adjunct | raw |
2°L
|
34 | 46% | 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 - White Wheat | 10 | American | Grain | base malt |
2.8°L
|
40 | 36% | 18% - 67% |
| American - Wheat | 9 | American | Grain | base malt |
1.8°L
|
38 | 62% | 33% - 88% |
| German - Carapils | 8 | German | Grain | crystal malt |
1.3°L
|
35 | 40% | 2% - 100% |
| American - Carapils (Dextrine Malt) | 8 | American | Grain | crystal malt |
1.8°L
|
33 | 45% | 17% - 100% |
| Rolled Oats | 6 | Adjunct | raw |
2.2°L
|
33 | 58% | 5% - 100% | |
| German - CaraFoam | 6 | German | Grain | crystal malt |
1.8°L
|
37 | 45% | 18% - 100% |
| German - Pilsner | 6 | German | Grain | base malt |
1.6°L
|
38 | 28% | 18% - 45% |
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 | 298 | White Labs | Ale | Medium | Low-Med | 76% | 67°F | 74°F |
| Wyeast - Belgian Witbier 3944 | 264 | Wyeast | Ale | 0.12 | Med-Low | 74% | 62°F | 75°F |
| Mangrove Jack - Belgian Wit M21 | 158 | Mangrove Jack | Ale | n/a | Med-Low | 72.5% | 64°F | 77°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 129 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 88 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 46 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safbrew - General/Belgian Yeast S-33 | 33 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Imperial Yeast - B44 Whiteout | 30 | Imperial Yeast | Belgian Ale | Medium-low | 72% | 62°F | 72°F | |
| White Labs - Belgian Wit II Ale Yeast WLP410 | 29 | White Labs | Ale | Medium | Low-Med | 72.5% | 67°F | 74°F |
| Fermentis - Safale - German Ale Yeast K-97 | 20 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
Other Ingredients Used In Witbier Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 149 | Water Agt | Mash | 8% | 0% - 100% |
| Lactic acid | 75 | Water Agt | Mash | 70% | 0% - 100% |
| Coriander Seed | 73 | Spice | Boil | 24% | 0% - 91% |
| Whirlfloc | 73 | Water Agt | Boil | 48% | 0% - 100% |
| Calcium Chloride (dihydrate) | 67 | Water Agt | Mash | 7% | 0% - 92% |
| Irish Moss | 62 | Fining | Mash | 43% | 0% - 100% |
| Epsom Salt | 53 | Water Agt | Mash | 6% | 0% - 100% |
| Calcium Chloride (dihydrate) | 46 | Water Agt | Mash | 7% | 0% - 53% |
| Table Salt | 39 | Water Agt | Mash | 3% | 0% - 44% |
| Bitter Orange Peel | 32 | Flavor | Boil | 32% | 0% - 82% |
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