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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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