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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 6414
Blanche
60 L 4.98% 13.61 1.053 1.015
All Grain 6124
Løvstakken Wit
26 L 4.96% 16.27 1.054 1.016
All Grain 3909
VeteÖl
25 L 5.35% 18.88 1.049 1.009
All Grain 3026
Watermelon mosaic Wit
9 L 5.08% 16.41 1.054 1.015
All Grain 2713
Belgian Wheat
20 L 4.79% 12.57 1.047 1.010
All Grain 2506
Belgian Marmalade Wit
10.5 gal 5.97% 17.84 1.060 1.015
All Grain 2444
Passionfruit Wheat
8 gal 5.6% 24.23 1.056 1.013
All Grain 2072
#74 American Witbier
45 L 4.83% 19.43 1.052 1.015
All Grain 1469
Spite Row, Sour Cherry Wheat
21 L 4.86% 13.11 1.049 1.012
BIAB 1310

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
carnawits 21
20.8 L 4.85% 17.46 1.051 1.014
BIAB 4
Saison
5.5 gal 9.72% 0 1.080 1.006
All Grain 6
Awesome Recipe
21 L 5.56% 13.77 1.058 1.016
All Grain 1
Witbier
5.5 gal 5.35% 13.3 1.052 1.011
All Grain 7
kumata RUBIA
330 L 0.71% 27.72 1.046 1.040
All Grain 3
Spiced Wheat
15 L 5.03% 18.16 1.051 1.013
All Grain 51
Wit Gorki
54 L 5.17% 11.86 1.055 1.015
All Grain 3
Witbier
5.5 gal 5.45% 18.53 1.055 1.014
extract 18
Allagash White Clone
5.25 gal 4.72% 27.01 1.047 1.011
extract 14
Mora - Saison
43 L 6.95% 29.94 1.058 1.005
All Grain 21

Fermentables Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 506 Adjunct raw 2.2°L
33 8% 0% - 90%
Flaked Wheat 447 Adjunct raw 2°L
34 27% 2% - 75%
Belgian - Pilsner 260 Belgian Grain base malt 1.6°L
37 49% 5% - 100%
German - Pilsner 212 German Grain base malt 1.6°L
38 49% 5% - 100%
American - White Wheat 194 American Grain base malt 2.8°L
40 34% 4% - 80%
Pale 2-Row 180 Grain base malt 1.8°L
37 46% 7% - 100%
German - Wheat Malt 157 German Grain base malt 2°L
37 36% 4% - 85%
Rice Hulls 155 Adjunct other 0°L
0 5% 1% - 17%
American - Pilsner 127 American Grain base malt 1.8°L
37 47% 11% - 92%
Belgian - Wheat 122 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 320 3.5 46% 9% - 100%
Brewferm - Hallertau Mittelfrüh 116 4.2 70% 13% - 100%
Hallertau Hersbrucker 83 4 72% 14% - 100%
Cascade 79 7 40% 8% - 100%
Domestic Hallertau 78 3.9 67% 17% - 100%
East Kent Goldings 77 5 56% 10% - 100%
Tettnanger 76 4.5 49% 13% - 100%
Magnum 74 15 48% 7% - 100%
Styrian Goldings 69 5.5 47% 10% - 100%
Citra 53 11 36% 5% - 100%

Steeping Grains Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 26 Adjunct raw 2°L
34 49% 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 - Wheat 8 American Grain base malt 1.8°L
38 63% 33% - 88%
American - White Wheat 8 American Grain base malt 2.8°L
40 38% 18% - 67%
American - Carapils (Dextrine Malt) 7 American Grain crystal malt 1.8°L
33 46% 17% - 100%
German - Carapils 6 German Grain crystal malt 1.3°L
35 43% 2% - 100%
Rolled Oats 5 Adjunct raw 2.2°L
33 50% 5% - 100%
Belgian - Aromatic 5 Belgian Grain roasted malt 38°L
33 74% 19% - 100%
Munich - Light 10L 5 Grain specialty malt 10°L
33 25% 13% - 33%

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 247 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 205 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Mangrove Jack - Belgian Wit M21 114 Mangrove Jack Ale n/a Med-Low 72.5% 64°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 97 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 71 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 37 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safbrew - General/Belgian Yeast S-33 25 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Wit II Ale Yeast WLP410 21 White Labs Ale Medium Low-Med 72.5% 67°F 74°F
Imperial Yeast - B44 Whiteout 20 Imperial Yeast Belgian Ale Medium-low 72% 62°F 72°F
Wyeast - Forbidden Fruit 3463 15 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 82 Water Agt Mash 10% 0% - 100%
Whirlfloc 52 Water Agt Boil 49% 1% - 100%
Irish Moss 48 Fining Boil 43% 0% - 100%
Calcium Chloride (dihydrate) 40 Water Agt Mash 5% 0% - 43%
Lactic acid 38 Water Agt Mash 65% 0% - 100%
Calcium Chloride (dihydrate) 28 Water Agt Mash 5% 0% - 40%
Epsom Salt 27 Water Agt Mash 3% 0% - 45%
Table Salt 24 Water Agt Mash 3% 0% - 44%
Wyeast - Beer Nutrient 13 Other Boil 33% 0% - 91%
Baking Soda 10 Water Agt Mash 5% 0% - 24%

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