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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 3231
wit or witout me
21 L 5.16% 10.52 1.052 1.012
All Grain 3229
Blanche
60 L 4.98% 13.61 1.053 1.015
All Grain 2496
Løvstakken Wit
26 L 4.96% 16.27 1.054 1.016
All Grain 2192
Belgian White Ale
5.75 gal 4.58% 16.06 1.045 1.010
All Grain 2003
VeteÖl
25 L 5.35% 18.88 1.049 1.009
All Grain 1919
1 - Kronenbourg Blanc 19lt
19 L 6.05% 18.98 1.048 1.002
All Grain 1653
Citra Wit Amarillo
5 gal 4.88% 15.31 1.049 1.012
All Grain 1646
XBEER WITBIER - HOEGAARDEN
40 L 5.1% 19.2 1.050 1.011
All Grain 1479
Watermelon mosaic Wit
9 L 5.08% 16.41 1.054 1.015
All Grain 1413

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Getting Blond Belgian Nude
42 L 6.16% 12.75 1.062 1.015
All Grain 5
Awesome Recipe
28.5 gal 5.04% 10.93 1.050 1.011
All Grain 0
Belgin Wit
2.5 gal 5.18% 11.54 1.058 1.019
All Grain 4
Lemon Blood Orange Wit
11.5 gal 5.28% 16.98 1.053 1.013
All Grain 4
Unknown Beer
5.1 gal 4.62% 18.67 1.047 1.012
All Grain 0
Roof Tap Saison
5.5 gal 5.35% 46.63 1.051 1.011
All Grain 5
Fruit wit
16 gal 5.77% 6.84 1.058 1.014
BIAB 5
Wit beer
500 L 2.05% 0 1.021 1.005
BIAB 9
Belgian Witbier
5 gal 4.64% 19.66 1.047 1.012
BIAB 18
Belgian Wit
3 gal 4.51% 0 1.046 1.012
Partial Mash 8

Fermentables Used In Witbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Oats 533 Adjunct raw 2.2°L
33 8% 0% - 90%
Flaked Wheat 473 Adjunct raw 2°L
34 28% 2% - 75%
Belgian - Pilsner 277 Belgian Grain base malt 1.6°L
37 49% 5% - 100%
German - Pilsner 230 German Grain base malt 1.6°L
38 48% 5% - 100%
American - White Wheat 204 American Grain base malt 2.8°L
40 33% 2% - 80%
American - Pale 2-Row 173 American Grain base malt 1.8°L
37 46% 4% - 100%
German - Wheat Malt 166 German Grain base malt 2°L
37 36% 4% - 67%
Rice Hulls 156 Adjunct other 0°L
0 6% 1% - 17%
American - Pilsner 148 American Grain base malt 1.8°L
37 49% 12% - 100%
Belgian - Wheat 133 Belgian Grain base malt 1.8°L
38 36% 2% - 79%

Hops Used In Witbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 331 3.5 45% 9% - 100%
Hallertau Mittelfruh 112 3.75 67% 13% - 100%
Hallertau Hersbrucker 97 4 72% 14% - 100%
Cascade 89 7 41% 8% - 100%
East Kent Goldings 85 5 57% 10% - 100%
Tettnanger 76 4.5 50% 13% - 100%
Domestic Hallertau 76 3.9 65% 10% - 100%
Magnum 75 15 51% 7% - 100%
Styrian Goldings 72 5.5 45% 10% - 100%
Amarillo 55 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 10 American Grain base malt 1.8°L
37 37% 22% - 54%
American - Wheat 8 American Grain base malt 1.8°L
38 63% 33% - 88%
American - White Wheat 7 American Grain base malt 2.8°L
40 36% 15% - 67%
American - Carapils (Dextrine Malt) 7 American Grain crystal malt 1.8°L
33 46% 17% - 100%
Rolled Oats 7 Adjunct raw 2.2°L
33 54% 5% - 100%
German - Carapils 6 German Grain crystal malt 1.3°L
35 43% 2% - 100%
German - CaraFoam 6 German Grain crystal malt 1.8°L
37 45% 18% - 100%
German - Pilsner 5 German Grain base malt 1.6°L
38 29% 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 239 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 220 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Mangrove Jack - Belgian Wit M21 113 Mangrove Jack Ale n/a Med-Low 72.5% 64°F 77°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 106 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06 77 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis / Safale - Safale - American Ale Yeast US-05 34 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33 29 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Wit II Ale Yeast WLP410 24 White Labs Ale Medium Low-Med 72.5% 67°F 74°F
Imperial Yeast - B44 Whiteout 21 Imperial Yeast Belgian Ale Medium-low 72% 62°F 72°F
Wyeast - Forbidden Fruit 3463 17 Wyeast Ale 0.12 Low 74% 63°F 76°F

Other Ingredients Used In Witbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 64 Water Agt Mash 9% 0% - 100%
Calcium Chloride 64 Water Agt Mash 8% 0% - 71%
Irish Moss 53 Fining Boil 47% 0% - 100%
Whirlfloc 48 Fining Boil 52% 0% - 100%
Lactic acid 33 Water Agt Mash 74% 2% - 100%
Table Salt 18 Water Agt Mash 4% 0% - 44%
Epsom Salt 14 Water Agt Mash 4% 0% - 45%
Wyeast - Beer Nutrient 8 Water Agt Boil 26% 0% - 91%
Baking Soda 7 Water Agt Mash 7% 0% - 24%
Chalk 7 Water Agt Mash 4% 0% - 17%

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