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	4353
Blanche	60 L	4.98%	13.61	1.053	1.015		All Grain	3833
Løvstakken Wit	26 L	4.96%	16.27	1.054	1.016		All Grain	2828
XBEER WITBIER - HOEGAARDEN	40 L	5.1%	19.2	1.050	1.011		All Grain	2461
VeteÖl	25 L	5.35%	18.88	1.049	1.009		All Grain	2439
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	1919
Belgian Marmalade Wit	10.5 gal	5.97%	17.84	1.060	1.015		All Grain	1589
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	1384
Kjeller 5 Belgisk Wit 25l	25 L	4.78%	15.33	1.047	1.010		BIAB	1149
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	1018

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Allagash White Clone	5.5 gal	5.07%	17.84	1.054	1.016		All Grain	2
shqiptar koska birra bodrum wit 2	24 L	5.37%	16.88	1.055	1.014		All Grain	2
Beer wheet	8 L	6.35%	25.97	1.055	1.006		All Grain	16
Lucky Larger	25 L	4.89%	15.88	1.049	1.012		All Grain	14
Izzi's Fizzy Wit	5.5 gal	5.87%	11.18	1.051	1.007		BIAB	7
White Walker	17 gal	4.71%	13.56	1.050	1.014		All Grain	16
wither dry hop 2	6 gal	5.55%	0	1.057	1.015		All Grain	1
HOEGERMEN Witbier	50 L	4.81%	12.41	1.050	1.014		All Grain	36
One Gallon Wit	1 gal	5.9%	16.74	1.063	1.018		BIAB	11
Witty	16 L	4.76%	14.05	1.047	1.011		BIAB	5

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	644		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	590		Adjunct	raw	2°L	34	27%	2% - 75%
Belgian - Pilsner	338	Belgian	Grain	base malt	1.6°L	37	49%	5% - 100%
German - Pilsner	276	German	Grain	base malt	1.6°L	38	49%	5% - 100%
American - White Wheat	241	American	Grain	base malt	2.8°L	40	33%	4% - 80%
American - Pale 2-Row	223	American	Grain	base malt	1.8°L	37	46%	4% - 100%
German - Wheat Malt	203	German	Grain	base malt	2°L	37	35%	4% - 85%
American - Pilsner	189	American	Grain	base malt	1.8°L	37	49%	11% - 100%
Rice Hulls	185		Adjunct	other	0°L	0	6%	1% - 17%
Belgian - Wheat	160	Belgian	Grain	base malt	1.8°L	38	35%	2% - 100%

Hops Used In Witbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	409	3.5	46%	9% - 100%
Hallertau Mittelfruh	149	3.75	67%	13% - 100%
Hallertau Hersbrucker	111	4	70%	14% - 100%
Cascade	110	7	40%	8% - 100%
East Kent Goldings	101	5	58%	10% - 100%
Magnum	99	15	50%	7% - 100%
Tettnanger	93	4.5	51%	13% - 100%
Domestic Hallertau	91	3.9	66%	17% - 100%
Styrian Goldings	80	5.5	46%	10% - 100%
Amarillo	63	8.6	30%	4% - 100%

Steeping Grains Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	29		Adjunct	raw	2.2°L	33	40%	2% - 100%
Flaked Wheat	28		Adjunct	raw	2°L	34	49%	8% - 100%
American - Pale 2-Row	11	American	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	8	American	Grain	base malt	1.8°L	38	63%	33% - 88%
American - Carapils (Dextrine Malt)	7	American	Grain	crystal malt	1.8°L	33	46%	17% - 100%
German - Carapils	7	German	Grain	crystal malt	1.3°L	35	44%	2% - 100%
German - CaraFoam	6	German	Grain	crystal malt	1.8°L	37	45%	18% - 100%
Belgian - Wheat	6	Belgian	Grain	base malt	1.8°L	38	58%	22% - 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	285	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	266	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	143	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	128	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	98	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	42	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	40	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - Belgian Wit II Ale Yeast WLP410	29	White Labs	Ale	Medium	Low-Med	72.5%	67°F	74°F
Imperial Yeast - B44 Whiteout	26	Imperial Yeast	Belgian Ale		Medium-low	72%	62°F	72°F
White Labs - Belgian Ale Yeast WLP550	18	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°F

Other Ingredients Used In Witbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	115	Water Agt	Mash	10%	0% - 100%
Whirlfloc	63	Water Agt	Boil	52%	0% - 100%
Calcium Chloride (dihydrate)	59	Water Agt	Mash	9%	0% - 71%
Irish Moss	57	Fining	Boil	42%	0% - 100%
Lactic acid	51	Water Agt	Mash	73%	2% - 100%
Table Salt	35	Water Agt	Mash	4%	0% - 44%
Calcium Chloride (dihydrate)	32	Water Agt	Mash	13%	0% - 92%
Epsom Salt	30	Water Agt	Mash	8%	0% - 100%
Wyeast - Beer Nutrient	20	Other	Boil	31%	0% - 91%
Baking Soda	17	Water Agt	Mash	5%	0% - 24%

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