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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 5650
Blanche
60 L 4.98% 13.61 1.053 1.015
All Grain 5259
Løvstakken Wit
26 L 4.96% 16.27 1.054 1.016
All Grain 3496
VeteÖl
25 L 5.35% 18.88 1.049 1.009
All Grain 2754
Watermelon mosaic Wit
9 L 5.08% 16.41 1.054 1.015
All Grain 2343
Belgian Marmalade Wit
10.5 gal 5.97% 17.84 1.060 1.015
All Grain 2076
Passionfruit Wheat
8 gal 5.6% 24.23 1.056 1.013
All Grain 1810
White Zombie Clone
5.5 gal 5.01% 14.64 1.049 1.011
BIAB 1518
Full Moon (Blue Moon Clone)
5 gal 4.21% 19.8 1.042 1.010
extract 1384
#74 American Witbier
45 L 4.83% 19.43 1.052 1.015
All Grain 1213

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
White Ipa no 6
38 L 5.22% 15.89 1.050 1.010
All Grain 1
White Ipa no 6
36 L 2.96% 0 1.030 1.008
All Grain 0
Belgian SPECIALTY
11 gal 3.73% 8.28 1.044 1.015
All Grain 1
Raspberry Wit
22 L 4.9% 19.91 1.048 1.011
All Grain 8
Raspberry Wit
22 L 2.44% 0 1.025 1.006
All Grain 4
Two Wits From One Wort
46 L 5.02% 12.47 1.051 1.013
All Grain 5
Awesome Recipe
500 L 5.06% 16.1 1.047 1.009
All Grain 0
Apple Ephemere Clone
5.5 gal 4.3% 11.48 1.045 1.012
Partial Mash 30
Matt's Big Blue Moon
5.9 gal 5.37% 10.88 1.055 1.014
All Grain 24
Awesome Recipe
5.5 gal 7.65% 25.67 1.074 1.016
All Grain 23

Fermentables Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 768 Adjunct raw 2.2°L
33 8% 0% - 90%
Flaked Wheat 670 Adjunct raw 2°L
34 27% 2% - 75%
Belgian - Pilsner 395 Belgian Grain base malt 1.6°L
37 50% 5% - 100%
German - Pilsner 307 German Grain base malt 1.6°L
38 49% 5% - 100%
American - White Wheat 280 American Grain base malt 2.8°L
40 33% 4% - 80%
American - Pale 2-Row 254 American Grain base malt 1.8°L
37 46% 4% - 100%
American - Pilsner 235 American Grain base malt 1.8°L
37 50% 11% - 100%
German - Wheat Malt 225 German Grain base malt 2°L
37 35% 4% - 85%
Rice Hulls 213 Adjunct other 0°L
0 6% 1% - 17%
Belgian - Wheat 175 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 485 3.5 46% 6% - 100%
Hallertau Mittelfruh 191 3.75 67% 13% - 100%
Cascade 127 7 39% 8% - 100%
Hallertau Hersbrucker 122 4 71% 13% - 100%
East Kent Goldings 116 5 57% 10% - 100%
Tettnanger 108 4.5 50% 13% - 100%
Domestic Hallertau 105 3.9 66% 17% - 100%
Magnum 103 15 49% 7% - 100%
Styrian Goldings 91 5.5 45% 9% - 100%
Amarillo 75 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 29 Adjunct raw 2°L
34 48% 8% - 100%
American - Pale 2-Row 12 American Grain base malt 1.8°L
37 37% 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 59% 25% - 88%
German - Carapils 8 German Grain crystal malt 1.3°L
35 45% 2% - 100%
German - CaraFoam 7 German Grain crystal malt 1.8°L
37 42% 18% - 100%
Belgian - Wheat 7 Belgian Grain base malt 1.8°L
38 48% 18% - 100%
American - Carapils (Dextrine Malt) 7 American Grain crystal malt 1.8°L
33 46% 17% - 100%
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 316 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 311 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Mangrove Jack - Belgian Wit M21 176 Mangrove Jack Ale n/a Med-Low 72.5% 64°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 150 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 110 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 56 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safbrew - General/Belgian Yeast S-33 44 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Imperial Yeast - B44 Whiteout 37 Imperial Yeast Belgian Ale Medium-low 72% 62°F 72°F
White Labs - Belgian Wit II Ale Yeast WLP410 30 White Labs Ale Medium Low-Med 72.5% 67°F 74°F
Fermentis - Safale - German Ale Yeast K-97 25 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 160 Water Agt Mash 11% 0% - 100%
Whirlfloc 82 Water Agt Boil 49% 0% - 100%
Calcium Chloride (dihydrate) 73 Water Agt Mash 16% 0% - 92%
Lactic acid 68 Water Agt Sparge 67% 2% - 100%
Irish Moss 68 Fining Boil 45% 0% - 100%
Calcium Chloride (dihydrate) 54 Water Agt Mash 9% 0% - 71%
Epsom Salt 52 Water Agt Mash 6% 0% - 100%
Brewer's Best - Coriander Seed 51 Spice Boil 35% 0% - 100%
Table Salt 42 Water Agt Mash 3% 0% - 44%
Calcium Chloride (anhydrous) 28 Water Agt Mash 18% 0% - 100%

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