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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