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	4234
ALLAGASH WHITE CLONE	6 gal	5.02%	19.35	1.052	1.013		Partial Mash	2985
12 Wittbier	23 L	5.18%	20.85	12.6329	2.96762		Partial Mash	2302
wit or witout me	21 L	5.16%	10.52	1.052	1.012		All Grain	2210
Løvstakken Wit	26 L	4.96%	16.27	1.054	1.016		All Grain	1691
Blanche	60 L	4.98%	13.61	1.053	1.015		All Grain	1644
VeteÖl	25 L	5.35%	18.88	1.049	1.009		All Grain	1543
Wit_Hoppy_I	4 gal	4.52%	30.53	1.046	1.012		All Grain	1225
Citra Wit Amarillo	5 gal	4.88%	15.31	1.049	1.012		All Grain	1183
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	1055

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Sour Feed Stock	5 gal	5.21%	11.38	1.05	1.01		All Grain	0
Electric unicorn test	5.5 gal	6.61%	64.65	1.062	1.012		extract	8
Witty Leslie	4.25 gal	5.21%	15.48	1.052	1.013		BIAB	2
Mary" WhiteAle"	21 L	5.13%	0	1.054	1.015		BIAB	7
Wit now OldPine	46 L	4.57%	12.27	1.048	1.013		All Grain	6
Syntra AB Wit 2018	22 L	5.93%	18.86	1.058	1.012		All Grain	4
Mikklan belgian blond	21 L	5.16%	20.7	1.052	1.013		All Grain	5
Tart Hibiscus Ale	1 gal	5.07%	52.65	1.047	1.008		BIAB	5
Jaded Wit 5g	5.5 gal	5.6%	22.03	1.055	1.012		All Grain	5
Life’s Good Witbier	5.5 gal	5.03%	20.97	1.052	1.013		extract	11

Fermentables Used In Witbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	371		Adjunct	Raw	2.2 °L	33	8%	0% - 25%
Flaked Wheat	351		Adjunct	Raw	2 °L	34	28%	2% - 75%
Pilsner	220	Belgian	Grain	Base malt	1.6 °L	37	47%	5% - 100%
Pilsner	181	German	Grain	Base malt	1.6 °L	38	49%	18% - 100%
White Wheat	145	American	Grain	Base malt	2.8 °L	40	32%	3% - 69%
Rice Hulls	127		Adjunct	Other	0 °L	0	5%	1% - 17%
Pale 2-Row	121	American	Grain	Base malt	1.8 °L	37	46%	11% - 100%
Wheat Malt	121	German	Grain	Base malt	2 °L	37	36%	4% - 67%
Wheat	102	Belgian	Grain	Base malt	1.8 °L	38	36%	2% - 79%
Pilsner	90	American	Grain	Base malt	1.8 °L	37	49%	12% - 100%

Hops Used In Witbier Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	252	3.5	46%	9% - 100%
Hallertau Mittelfruh	82	3.75	69%	13% - 100%
Hallertau Hersbrucker	76	4	72%	14% - 100%
Cascade	66	7	40%	8% - 100%
Domestic Hallertau	64	3.9	63%	17% - 100%
East Kent Goldings	60	5	52%	10% - 100%
Tettnanger	58	4.5	53%	13% - 100%
Magnum	57	15	53%	8% - 100%
Styrian Goldings	56	5.5	45%	10% - 100%
Amarillo	40	8.6	30%	4% - 100%

Steeping Grains Used In Witbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	25		Adjunct	Raw	2.2 °L	33	39%	2% - 100%
Flaked Wheat	24		Adjunct	Raw	2 °L	34	48%	8% - 100%
Pale 2-Row	8	American	Grain	Base malt	1.8 °L	37	36%	25% - 50%
Carapils	6	German	Grain	Crystal malt	1.3 °L	35	43%	2% - 100%
CaraFoam	5	German	Grain	Crystal malt	1.8 °L	37	34%	18% - 53%
Carapils (Dextrine Malt)	5	American	Grain	Crystal malt	1.8 °L	33	55%	18% - 100%
Wheat	5	American	Grain	Base malt	1.8 °L	38	68%	50% - 80%
Rolled Oats	5		Adjunct	Raw	2.2 °L	33	66%	5% - 100%
White Wheat	5	American	Grain	Base malt	2.8 °L	40	34%	18% - 50%
Aromatic	4	Belgian	Grain	Roasted malt	38 °L	33	67%	19% - 100%

Yeasts Used In Witbier Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Belgian Wit Ale Yeast WLP400	201	White Labs	Ale	Medium	Low-Med	76	67°F	74°F
Belgian Witbier 3944	164	Wyeast	Ale	0.12	Med-Low	74	62°F	75°F
Belgian Wit M21	83	Mangrove Jack	Ale	n/a	Med-Low	72.5	64°F	77°F
Safbrew - Specialty Ale Yeast T-58	71	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Safbrew - Wheat Beer Yeast WB-06	65	Fermentis / Safale	Wheat	.105	Low	86	54°F	77°F
Safale - American Ale Yeast US-05	24	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Belgian Wit II Ale Yeast WLP410	18	White Labs	Ale	Medium	Low-Med	72.5	67°F	74°F
Safbrew - General/Belgian Yeast S-33	18	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Forbidden Fruit 3463	17	Wyeast	Ale	0.12	Low	74	63°F	76°F
Belgian Ale Yeast WLP550	14	White Labs	Ale	Med-High	Medium	81.5	68°F	78°F
Safale - English Ale Yeast S-04	13	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F

Other Ingredients Used In Witbier Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
coriander	187	Spice	Boil	32%	0% - 100%
Orange Peel	105	Spice	Boil	41%	0% - 91%
Bitter orange peel	92	Other	Boil	30%	0% - 77%
Coriander Seed	64	Spice	Boil	33%	0% - 100%
Irish moss	47	Fining	Boil	49%	0% - 100%
orange zest	47	Flavor	Boil	47%	0% - 98%
Sweet Orange Peel	43	Flavor	Boil	33%	0% - 100%
corriander	38	Spice	Boil	26%	1% - 100%
Yeast Nutrient	32	Other	Boil	38%	0% - 100%
whirlfloc	32	Fining	Boil	55%	0% - 100%
coriander seeds	28	Spice	Boil	27%	1% - 55%

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