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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 3416
Blanche
60 L 4.98% 13.61 1.053 1.015
All Grain 2726
Løvstakken Wit
26 L 4.96% 16.27 1.054 1.016
All Grain 2334
VeteÖl
25 L 5.35% 18.88 1.049 1.009
All Grain 2011
1 - Kronenbourg Blanc 19lt
19 L 6.11% 18.98 1.048 1.002
All Grain 1811
Citra Wit Amarillo
5 gal 4.88% 15.31 1.049 1.012
All Grain 1757
XBEER WITBIER - HOEGAARDEN
40 L 5.1% 19.2 1.050 1.011
All Grain 1631
Watermelon mosaic Wit
9 L 5.08% 16.41 1.054 1.015
All Grain 1524
Belgian Marmalade Wit
10.5 gal 5.97% 17.84 1.060 1.015
All Grain 1162
Passionfruit Wheat
8 gal 5.6% 24.23 1.056 1.013
All Grain 952

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Semi-Final Trippel
6 gal 9.24% 29.95 1.086 1.015
BIAB 2
Wit
10 L 4.8% 15.91 1.048 1.011
All Grain 4
allagash white clone
5.5 gal 0.62% 0 1.006 1.002
Partial Mash 5
Passion Fruit Witbier
5 gal 5.44% 24.52 1.056 1.015
extract 1
5 g witbier
18.9 L 4.89% 15.26 1.050 1.013
All Grain 16
βυεηα βειgα Witβiεr
10 L 5.47% 0 1.048 1.007
All Grain 8
Wit
320 gal 4.67% 11.95 1.047 1.012
All Grain 10
Dark Wit
5.5 gal 5.37% 20.04 1.055 1.014
BIAB 6
Witbier 13/07/19
25 L 5.02% 12.29 1.051 1.013
All Grain 4
Belgian Summer Wit
11 gal 5.59% 24.18 1.056 1.014
All Grain 27

Fermentables Used In Witbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Oats 576 Adjunct raw 2.2°L
33 8% 0% - 90%
Flaked Wheat 513 Adjunct raw 2°L
34 28% 2% - 75%
Belgian - Pilsner 296 Belgian Grain base malt 1.6°L
37 49% 5% - 100%
German - Pilsner 250 German Grain base malt 1.6°L
38 48% 5% - 100%
American - White Wheat 221 American Grain base malt 2.8°L
40 33% 4% - 80%
American - Pale 2-Row 186 American Grain base malt 1.8°L
37 46% 4% - 100%
German - Wheat Malt 177 German Grain base malt 2°L
37 35% 4% - 67%
Rice Hulls 172 Adjunct other 0°L
0 6% 1% - 17%
American - Pilsner 167 American Grain base malt 1.8°L
37 49% 12% - 100%
Belgian - Wheat 140 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 352 3.5 46% 9% - 100%
Hallertau Mittelfruh 125 3.75 67% 13% - 100%
Hallertau Hersbrucker 102 4 72% 14% - 100%
Cascade 98 7 40% 8% - 100%
East Kent Goldings 89 5 58% 10% - 100%
Tettnanger 84 4.5 51% 13% - 100%
Magnum 83 15 50% 7% - 100%
Domestic Hallertau 83 3.9 66% 10% - 100%
Styrian Goldings 75 5.5 45% 10% - 100%
Amarillo 60 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 10 American Grain base malt 1.8°L
37 38% 22% - 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%
American - White Wheat 7 American Grain base malt 2.8°L
40 39% 18% - 67%
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%
Rolled Oats 6 Adjunct raw 2.2°L
33 58% 5% - 100%
Belgian - Aromatic 5 Belgian Grain roasted malt 38°L
33 74% 19% - 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 256 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 233 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Mangrove Jack - Belgian Wit M21 120 Mangrove Jack Ale n/a Med-Low 72.5% 64°F 77°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 112 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06 85 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis / Safale - Safale - American Ale Yeast US-05 39 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33 32 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Wit II Ale Yeast WLP410 28 White Labs Ale Medium Low-Med 72.5% 67°F 74°F
Imperial Yeast - B44 Whiteout 24 Imperial Yeast Belgian Ale Medium-low 72% 62°F 72°F
White Labs - Belgian Ale Yeast WLP550 16 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 80 Water Agt Mash 9% 0% - 100%
Calcium Chloride (dihydrate) 72 Water Agt Mash 10% 0% - 92%
Whirlfloc 54 Water Agt Boil 53% 0% - 100%
Irish Moss 53 Other Boil 45% 0% - 100%
Lactic acid 37 Water Agt Mash 73% 2% - 100%
Table Salt 24 Water Agt Mash 4% 0% - 44%
Epsom Salt 20 Water Agt Mash 4% 0% - 45%
Wyeast - Beer Nutrient 12 Other Boil 28% 0% - 91%
Baking Soda 10 Water Agt Mash 5% 0% - 24%
Chalk 9 Water Agt Mash 6% 0% - 19%

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