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Belgian Ale - Witbier

BJCP Style Guide

Top 10 Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Blanche
60 L 4.98% 13.61 1.053 1.015
All Grain 8002
12 Wittbier
23 L 5.18% 20.85 1.051 1.012
Partial Mash 7730
Løvstakken Wit
26 L 4.96% 16.27 1.054 1.016
All Grain 4898
2021 witbier test
18 L 5.08% 7.8 1.047 1.009
All Grain 4493
VeteÖl
25 L 5.35% 18.88 1.049 1.009
All Grain 3748
Watermelon mosaic Wit
9 L 5.08% 16.41 1.054 1.015
All Grain 3520
Belgian Marmalade Wit
10.5 gal 5.97% 17.84 1.060 1.015
All Grain 3435
Passionfruit Wheat
8 gal 5.6% 24.23 1.056 1.013
All Grain 2637
#74 American Witbier
45 L 4.83% 19.43 1.052 1.015
All Grain 2183
Blue Moon Clone
5 gal 4.63% 22.09 1.049 1.013
All Grain 1846

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Witbier
6 gal 4.51% 14.43 1.044 1.009
All Grain 20
white zombie clone extract
5 gal 5.29% 8.4 1.050 1.010
extract 11
Calvin's Rye Wit
22 L 2.73% 8.8 1.028 1.008
All Grain 18
Belgian Wit
5.5 gal 4.45% 15.88 1.045 1.011
BIAB 22
Witbier
10 L 5.64% 17.86 1.056 1.013
All Grain 18
Briess Spice Coast Belgian Wit
5.5 gal 5.3% 20.81 1.052 1.011
BIAB 21
Dragon Wit
20 L 5.45% 5.76 1.059 1.018
All Grain 37
Something Borrowed, Something Blueberry Lemon Wit
5 gal 4.87% 11.54 1.050 1.013
All Grain 31
Allagash White - BYO
5.5 gal 5.15% 22.53 1.054 1.015
All Grain 39
Wit II
18 L 5.43% 23.01 1.053 1.013
BIAB 2

Fermentables Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 681 Adjunct raw 2.2°L
33 8% 0% - 90%
Flaked Wheat 603 Adjunct raw 2°L
34 27% 2% - 75%
Belgian - Pilsner 329 Belgian Grain base malt 1.6°L
37 49% 5% - 100%
German - Pilsner 263 German Grain base malt 1.6°L
38 49% 5% - 100%
American - White Wheat 239 American Grain base malt 2.8°L
40 33% 4% - 80%
Pale 2-Row 216 Grain base malt 1.8°L
37 45% 4% - 100%
Rice Hulls 204 Adjunct other 0°L
0 6% 1% - 17%
German - Wheat Malt 186 German Grain base malt 2°L
37 35% 1% - 85%
American - Pilsner 173 American Grain base malt 1.8°L
37 47% 9% - 100%
Belgian - Wheat 150 Belgian Grain base malt 1.8°L
38 35% 2% - 79%

Hops Used In Witbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 406 3.5 46% 9% - 100%
Hallertau Mittelfruh 171 3.75 68% 13% - 100%
Cascade 115 7 39% 8% - 100%
Hallertau Hersbrucker 104 4 70% 12% - 100%
East Kent Goldings 97 5 57% 10% - 100%
Magnum 94 15 48% 4% - 100%
Domestic Hallertau 91 3.9 67% 17% - 100%
Tettnanger 88 4.5 50% 13% - 100%
Styrian Goldings 81 5.5 47% 10% - 100%
Citra 69 11 35% 4% - 100%

Steeping Grains Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 27 Adjunct raw 2°L
34 46% 8% - 100%
Flaked Oats 25 Adjunct raw 2.2°L
33 37% 2% - 100%
Pale 2-Row 11 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 9 American Grain base malt 1.8°L
38 62% 33% - 88%
German - Carapils 8 German Grain crystal malt 1.3°L
35 40% 2% - 100%
American - Carapils (Dextrine Malt) 8 American Grain crystal malt 1.8°L
33 45% 17% - 100%
Rolled Oats 6 Adjunct raw 2.2°L
33 58% 5% - 100%
German - CaraFoam 6 German Grain crystal malt 1.8°L
37 45% 18% - 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 298 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 264 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Mangrove Jack - Belgian Wit M21 158 Mangrove Jack Ale n/a Med-Low 72.5% 64°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 129 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 88 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 46 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safbrew - General/Belgian Yeast S-33 33 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Imperial Yeast - B44 Whiteout 30 Imperial Yeast Belgian Ale Medium-low 72% 62°F 72°F
White Labs - Belgian Wit II Ale Yeast WLP410 29 White Labs Ale Medium Low-Med 72.5% 67°F 74°F
Fermentis - Safale - German Ale Yeast K-97 20 Fermentis / Safale Ale .104 High 81% 54°F 77°F

Other Ingredients Used In Witbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 149 Water Agt Mash 8% 0% - 100%
Lactic acid 75 Water Agt Mash 70% 0% - 100%
Coriander Seed 73 Spice Boil 24% 0% - 91%
Whirlfloc 73 Water Agt Boil 48% 0% - 100%
Calcium Chloride (dihydrate) 67 Water Agt Mash 7% 0% - 92%
Irish Moss 62 Fining Mash 43% 0% - 100%
Epsom Salt 53 Water Agt Mash 6% 0% - 100%
Calcium Chloride (dihydrate) 46 Water Agt Mash 7% 0% - 53%
Table Salt 39 Water Agt Mash 3% 0% - 44%
Bitter Orange Peel 32 Flavor Boil 32% 0% - 82%

Photos