Belgian Ale - Witbier

Top 10 Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
St. Bernardus Wit Clone	5 gal	5.54%	17	1.056	1.014		extract	2890
ALLAGASH WHITE CLONE	6 gal	5.02%	19.35	1.052	1.013		Partial Mash	2292
Belgian Wheat Beer	5.5 gal	4.96%	32.26	1.047	1.01		All Grain	1912
12 Wittbier	23 L	5.18%	20.85	12.6329	2.96762		Partial Mash	1902
wit or witout me	21 L	5.16%	10.52	1.052	1.012		All Grain	1605
Løvstakken Wit	26 L	4.96%	16.27	1.054	1.016		All Grain	1309
VeteÖl	25 L	5.35%	18.88	1.049	1.009		All Grain	1275
Blanche	60 L	4.98%	13.61	1.053	1.015		All Grain	919
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	742
Citra Wit Amarillo	5 gal	4.88%	15.31	1.049	1.012		All Grain	716

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Fruit and Wit	5.5 gal	5.32%	19.67	1.053	1.013		All Grain	5
Witbier	20 gal	4.92%	14.34	1.051	1.013		All Grain	7
Belgian Wit	7.5 L	4.58%	17.58	1.047	1.012		All Grain	11
Basic Wit	5.5 gal	4.72%	17.9	1.048	1.012		All Grain	29
Belgian whitbier	25 L	5.12%	15.61	1.052	1.013		All Grain	21
Summer Watermelon Wheat	5 gal	4.94%	12.84	1.05	1.012		extract	11
tWit	5 gal	3.84%	17.31	1.04	1.011		BIAB	11
Bluemoon Clone	5.5 gal	6.09%	12.59	1.056	1.009		All Grain	23
Alagash White Clone	5.5 gal	5.21%	24.67	1.053	1.013		BIAB	10
Witbier	26 L	5.06%	19.16	1.047	1.008		BIAB	13

Fermentables Used In Witbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	306		Adjunct	Raw	2.2 °L	33	8%	0% - 25%
Flaked Wheat	295		Adjunct	Raw	2 °L	34	28%	2% - 75%
Pilsner	176	Belgian	Grain	Base malt	1.6 °L	37	48%	5% - 96%
Pilsner	138	German	Grain	Base malt	1.6 °L	38	49%	20% - 79%
White Wheat	115	American	Grain	Base malt	2.8 °L	40	32%	3% - 60%
Rice Hulls	108		Adjunct	Other	0 °L	0	5%	1% - 17%
Pale 2-Row	94	American	Grain	Base malt	1.8 °L	37	45%	7% - 100%
Wheat Malt	89	German	Grain	Base malt	2 °L	37	35%	4% - 67%
Wheat	83	Belgian	Grain	Base malt	1.8 °L	38	35%	2% - 79%
Pilsner	76	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
Saaz	206	3.5	45%	9% - 100%
Hallertau Mittelfruh	68	3.75	67%	19% - 100%
Hallertau Hersbrucker	66	4	73%	14% - 100%
East Kent Goldings	59	5	53%	10% - 100%
Domestic Hallertau	54	3.9	65%	17% - 100%
Cascade	53	7	41%	8% - 100%
Tettnanger	51	4.5	54%	13% - 100%
Styrian Goldings	47	5.5	47%	10% - 100%
Magnum	44	15	52%	14% - 100%
Amarillo	37	8.6	32%	4% - 100%

Steeping Grains Used In Witbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	21		Adjunct	Raw	2.2 °L	33	37%	2% - 100%
Flaked Wheat	18		Adjunct	Raw	2 °L	34	49%	8% - 100%
Pale 2-Row	7	American	Grain	Base malt	1.8 °L	37	36%	25% - 50%
Carapils	6	German	Grain	Crystal malt	1.3 °L	35	43%	2% - 100%
Carapils (Dextrine Malt)	5	American	Grain	Crystal malt	1.8 °L	33	55%	18% - 100%
White Wheat	5	American	Grain	Base malt	2.8 °L	40	37%	18% - 50%
Wheat	4	American	Grain	Base malt	1.8 °L	38	68%	50% - 80%
Aromatic	4	Belgian	Grain	Roasted malt	38 °L	33	67%	19% - 100%
CaraFoam	4	German	Grain	Crystal malt	1.8 °L	37	27%	18% - 53%
Munich	3	Belgian	Grain	Base malt	6 °L	38	39%	26% - 45%

Yeasts Used In Witbier Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Belgian Wit Ale Yeast WLP400	173	White Labs	Ale	Medium	Low-Med	76	67°F	74°F
Belgian Witbier 3944	134	Wyeast	Ale	0.12	Med-Low	74	62°F	75°F
Belgian Wit M21	68	Mangrove Jack	Ale	n/a	Med-Low	72.5	64°F	77°F
Safbrew - Specialty Ale Yeast T-58	58	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Safbrew - Wheat Beer Yeast WB-06	50	Fermentis / Safale	Wheat	.105	Low	86	54°F	77°F
Safale - American Ale Yeast US-05	22	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Belgian Wit II Ale Yeast WLP410	16	White Labs	Ale	Medium	Low-Med	72.5	67°F	74°F
Forbidden Fruit 3463	16	Wyeast	Ale	0.12	Low	74	63°F	76°F
Safbrew - General/Belgian Yeast S-33	14	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Ale Yeast WLP550	13	White Labs	Ale	Med-High	Medium	81.5	68°F	78°F
French Saison 3711	11	Wyeast	Ale	0.12	Low	80	65°F	77°F

Other Ingredients Used In Witbier Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Coriander	153	Spice	Boil	33%	0% - 100%
Orange Peel	89	Spice	Boil	40%	0% - 91%
Bitter Orange Peel	70	Spice	Boil	29%	1% - 77%
Coriander seed	50	Spice	Boil	32%	0% - 96%
irish moss	42	Fining	Boil	53%	0% - 100%
orange zest	41	Flavor	Boil	50%	0% - 98%
Sweet Orange Peel	36	Flavor	Boil	30%	0% - 100%
Corriander	34	Spice	Boil	23%	1% - 100%
Whirlfloc	27	Other	Boil	53%	1% - 100%
Coriander seeds	26	Spice	Boil	29%	1% - 55%
Yeast Nutrient	23	Other	Boil	39%	0% - 98%

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