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	3993
Blanche	60 L	4.98%	13.61	1.053	1.015		All Grain	3416
Løvstakken Wit	26 L	4.96%	16.27	1.054	1.016		All Grain	2657
VeteÖl	25 L	5.35%	18.88	1.049	1.009		All Grain	2309
XBEER WITBIER - HOEGAARDEN	40 L	5.1%	19.2	1.050	1.011		All Grain	2121
Citra Wit Amarillo	5 gal	4.88%	15.31	1.049	1.012		All Grain	2074
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	1774
Belgian Marmalade Wit	10.5 gal	5.97%	17.84	1.060	1.015		All Grain	1414
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	1199
Kjeller 5 Belgisk Wit 25l	25 L	4.78%	15.33	1.047	1.010		BIAB	1057

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Ho Garden	40 L	5.81%	21.78	1.051	1.007		BIAB	3
Citra orange	5.5 gal	5.14%	27.48	1.053	1.014		All Grain	6
lunar shock x2	6 gal	5.6%	14.43	1.057	1.014		All Grain	11
Belgian White Ale (Postmark Luna clone attempt) v.2	3 gal	4.71%	17.77	1.047	1.011		All Grain	9
Belgian Wit	5 gal	4.66%	19.63	1.050	1.015		All Grain	38
Parti Gyle Witbier	2.5 gal	5.39%	24.09	1.055	1.014		BIAB	19
Sour Wit	16.5 gal	7.47%	24.25	1.069	1.012		All Grain	4
White	4.5 gal	5.43%	24.72	1.049	1.007		BIAB	6
Amber Strong Wit	5 gal	6.76%	32.84	1.070	1.018		All Grain	10
Xmas Beer	2.5 gal	6.27%	28.89	1.065	1.017		Partial Mash	39

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	615		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	563		Adjunct	raw	2°L	34	27%	2% - 75%
Belgian - Pilsner	319	Belgian	Grain	base malt	1.6°L	37	49%	5% - 100%
German - Pilsner	267	German	Grain	base malt	1.6°L	38	48%	5% - 100%
American - White Wheat	232	American	Grain	base malt	2.8°L	40	33%	4% - 80%
American - Pale 2-Row	211	American	Grain	base malt	1.8°L	37	46%	4% - 100%
German - Wheat Malt	191	German	Grain	base malt	2°L	37	35%	4% - 67%
Rice Hulls	180		Adjunct	other	0°L	0	6%	1% - 17%
American - Pilsner	180	American	Grain	base malt	1.8°L	37	49%	11% - 100%
Belgian - Wheat	153	Belgian	Grain	base malt	1.8°L	38	36%	2% - 100%

Hops Used In Witbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	389	3.5	46%	9% - 100%
Hallertau Mittelfruh	140	3.75	68%	13% - 100%
Hallertau Hersbrucker	110	4	70%	14% - 100%
Cascade	108	7	41%	8% - 100%
East Kent Goldings	99	5	58%	10% - 100%
Magnum	97	15	48%	7% - 100%
Tettnanger	89	4.5	51%	13% - 100%
Domestic Hallertau	83	3.9	65%	17% - 100%
Styrian Goldings	77	5.5	46%	10% - 100%
Amarillo	61	8.6	31%	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%
German - Pilsner	6	German	Grain	base malt	1.6°L	38	28%	18% - 45%
Rolled Oats	6		Adjunct	raw	2.2°L	33	58%	5% - 100%

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	271	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	254	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	137	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	121	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	94	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	39	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	37	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	25	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	100	Water Agt	Mash	10%	0% - 100%
Whirlfloc	61	Fining	Boil	52%	0% - 100%
Calcium Chloride (dihydrate)	59	Water Agt	Mash	9%	0% - 71%
Irish Moss	54	Fining	Boil	44%	0% - 100%
Lactic acid	44	Water Agt	Mash	73%	2% - 100%
Table Salt	33	Water Agt	Mash	3%	0% - 44%
Epsom Salt	24	Water Agt	Mash	5%	0% - 45%
Calcium Chloride (dihydrate)	22	Water Agt	Mash	16%	0% - 92%
Wyeast - Beer Nutrient	18	Water Agt	Mash	35%	0% - 91%
Baking Soda	14	Water Agt	Mash	5%	0% - 24%

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