Belgian Ale - Witbier

Top 10 Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
12 Wittbier	23 L	5.18%	20.85	12.6329	2.96762		Partial Mash	2897
wit or witout me	21 L	5.16%	10.52	1.052	1.012		All Grain	2854
Blanche	60 L	4.98%	13.61	1.053	1.015		All Grain	2183
Løvstakken Wit	26 L	4.96%	16.27	1.054	1.016		All Grain	2037
VeteÖl	25 L	5.35%	18.88	1.049	1.009		All Grain	1812
Belgian White Ale	5.75 gal	4.58%	16.06	1.045	1.01		All Grain	1503
Citra Wit Amarillo	5 gal	4.88%	15.31	1.049	1.012		All Grain	1457
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	1279
XBEER WITBIER - HOEGAARDEN	40 L	5.1%	19.2	1.05	1.011		All Grain	1249
Belgian Marmalade Wit	10.5 gal	5.97%	17.84	1.06	1.015		All Grain	934

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Wit	5.5 gal	5.72%	20.99	1.058	1.015		extract	6
REBEL	29 L	5.56%	15.17	1.059	1.016		All Grain	18
Belgian Wit	23 L	4.42%	12.84	1.048	1.014		All Grain	6
Brewery Ommegang: Witte clone	20 L	4.41%	10.89	1.047	1.013		All Grain	9
Nice day for a Wit Wedding	8 gal	5.07%	16.28	1.05	1.011		All Grain	1
Witbier	14 L	4.97%	11.2	1.049	1.011		All Grain	7
Awesome Recipe	21 L	3.06%	0.4	1.031	1.008		All Grain	6
1664	78 L	2.65%	0	1.027	1.007		All Grain	9
HuuuGaarden	6 gal	5.26%	18.49	1.053	1.013		All Grain	16
Awesome Recipe	25 L	3.88%	0	9.86198	2.52617		All Grain	7

Fermentables Used In Witbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	466		Adjunct	Raw	2.2 °L	33	8%	0% - 90%
Flaked Wheat	423		Adjunct	Raw	2 °L	34	28%	2% - 75%
Pilsner	257	Belgian	Grain	Base malt	1.6 °L	37	48%	5% - 100%
Pilsner	211	German	Grain	Base malt	1.6 °L	38	48%	5% - 100%
White Wheat	184	American	Grain	Base malt	2.8 °L	40	32%	2% - 80%
Pale 2-Row	154	American	Grain	Base malt	1.8 °L	37	46%	4% - 100%
Wheat Malt	147	German	Grain	Base malt	2 °L	37	36%	4% - 67%
Rice Hulls	145		Adjunct	Other	0 °L	0	6%	1% - 17%
Pilsner	125	American	Grain	Base malt	1.8 °L	37	48%	12% - 93%
Wheat	121	Belgian	Grain	Base malt	1.8 °L	38	35%	2% - 79%

Hops Used In Witbier Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	298	0	45%	7% - 100%
Hallertau Mittelfruh	101	2.7	70%	13% - 100%
Hallertau Hersbrucker	83	4.6	72%	14% - 100%
Cascade	80	8.8	41%	8% - 100%
East Kent Goldings	77	5.8	56%	10% - 100%
Domestic Hallertau	73	3.9	66%	17% - 100%
Tettnanger	72	4.5	50%	13% - 100%
Styrian Goldings	67	5.5	45%	10% - 100%
Magnum	66	12.8	52%	8% - 100%
Amarillo	46	7.7	30%	4% - 100%

Steeping Grains Used In Witbier Recipes (View More)

Name	Uses	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%
Pale 2-Row	9	American	Grain	Base malt	1.8 °L	37	35%	22% - 50%
Wheat	8	American	Grain	Base malt	1.8 °L	38	63%	33% - 88%
Rolled Oats	7		Adjunct	Raw	2.2 °L	33	54%	5% - 100%
Carapils	6	German	Grain	Crystal malt	1.3 °L	35	43%	2% - 100%
Carapils (Dextrine Malt)	6	American	Grain	Crystal malt	1.8 °L	33	48%	17% - 100%
Pilsner	5	German	Grain	Base malt	1.6 °L	38	29%	18% - 45%
White Wheat	5	American	Grain	Base malt	2.8 °L	40	34%	18% - 50%
CaraFoam	5	German	Grain	Crystal malt	1.8 °L	37	34%	18% - 53%

Yeasts Used In Witbier Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Belgian Wit Ale Yeast WLP400	227	White Labs	Ale	Medium	Low-Med	76	67°F	74°F
Belgian Witbier 3944	193	Wyeast	Ale	0.12	Med-Low	74	62°F	75°F
Belgian Wit M21	107	Mangrove Jack	Ale	n/a	Med-Low	72.5	64°F	77°F
Safbrew - Specialty Ale Yeast T-58	84	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Safbrew - Wheat Beer Yeast WB-06	76	Fermentis / Safale	Wheat	.105	Low	86	54°F	77°F
Safale - American Ale Yeast US-05	31	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Safbrew - General/Belgian Yeast S-33	26	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Wit II Ale Yeast WLP410	18	White Labs	Ale	Medium	Low-Med	72.5	67°F	74°F
B44 Whiteout	17	Imperial Yeast	Belgian Ale		Medium-low	72	62°F	72°F
Forbidden Fruit 3463	17	Wyeast	Ale	0.12	Low	74	63°F	76°F
Belgian Ale Yeast WLP550	15	White Labs	Ale	Med-High	Medium	81.5	68°F	78°F

Other Ingredients Used In Witbier Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Coriander	234	Spice	Boil	33%	0% - 100%
orange peel	126	Herb	Boil	40%	0% - 91%
Bitter orange peel	105	Spice	Boil	30%	0% - 77%
Coriander Seed	75	Spice	Boil	32%	0% - 100%
Irish Moss	53	Fining	Boil	45%	0% - 100%
Orange Zest	49	Spice	Boil	45%	0% - 98%
Sweet Orange Peel	45	Flavor	Boil	32%	0% - 100%
corriander	44	Spice	Boil	25%	0% - 100%
gypsum	44	Water Agt	Mash	8%	0% - 100%
Calcium Chloride	43	Water Agt	Mash	6%	0% - 58%
Whirlfloc	41	Fining	Boil	54%	0% - 100%

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