Belgian Ale - Witbier

Top 10 Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
St. Bernardus Wit Clone	5 gal	5.54%	17	1.056	1.014		extract	3904
ALLAGASH WHITE CLONE	6 gal	5.02%	19.35	1.052	1.013		Partial Mash	2783
12 Wittbier	23 L	5.18%	20.85	12.6329	2.96762		Partial Mash	2153
wit or witout me	21 L	5.16%	10.52	1.052	1.012		All Grain	1969
Løvstakken Wit	26 L	4.96%	16.27	1.054	1.016		All Grain	1536
VeteÖl	25 L	5.35%	18.88	1.049	1.009		All Grain	1442
Blanche	60 L	4.98%	13.61	1.053	1.015		All Grain	1366
Wit_Hoppy_I	4 gal	4.52%	30.53	1.046	1.012		All Grain	1101
Citra Wit Amarillo	5 gal	4.88%	15.31	1.049	1.012		All Grain	1057
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	951

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Good dog mad city, blonde dog with ginger	24 L	5.61%	22.83	1.057	1.014		BIAB	1
winter's run	5.5 gal	5.79%	0	1.057	1.013		All Grain	0
Wit beer	21 L	5.73%	12.33	1.057	1.014		All Grain	4
Rosehip Wit - Equinox Ale	5 L	4.88%	25.02	1.051	1.013		All Grain	6
Awesome Recipe	20 L	6.64%	12.82	1.059	1.008		BIAB	5
Awesome Recipe	20 L	6.64%	12.82	1.059	1.008		BIAB	5
Awesome Recipe	20 L	5.79%	12.82	1.059	1.015		BIAB	3
Awesome Recipe	21 L	6.5%	12.86	1.056	1.006		BIAB	2
Saaz Blammymatazz	20 L	4.74%	0	1.048	1.012		BIAB	9
Skndl wit2018	43 L	5.27%	18.11	1.053	1.013		All Grain	5

Fermentables Used In Witbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	358		Adjunct	Raw	2.2 °L	33	8%	0% - 25%
Flaked Wheat	336		Adjunct	Raw	2 °L	34	28%	2% - 75%
Pilsner	203	Belgian	Grain	Base malt	1.6 °L	37	47%	5% - 100%
Pilsner	169	German	Grain	Base malt	1.6 °L	38	49%	18% - 79%
White Wheat	138	American	Grain	Base malt	2.8 °L	40	32%	3% - 60%
Rice Hulls	129		Adjunct	Other	0 °L	0	5%	1% - 17%
Pale 2-Row	111	American	Grain	Base malt	1.8 °L	37	45%	7% - 100%
Wheat Malt	111	German	Grain	Base malt	2 °L	37	35%	4% - 67%
Wheat	95	Belgian	Grain	Base malt	1.8 °L	38	35%	2% - 79%
Pilsner	87	American	Grain	Base malt	1.8 °L	37	49%	12% - 92%

Hops Used In Witbier Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	233	3.5	45%	9% - 100%
Hallertau Mittelfruh	82	3.75	68%	13% - 100%
Hallertau Hersbrucker	75	4	72%	14% - 100%
Domestic Hallertau	63	3.9	63%	17% - 100%
Cascade	63	7	39%	6% - 100%
East Kent Goldings	60	5	52%	10% - 100%
Tettnanger	54	4.5	53%	13% - 100%
Magnum	52	15	53%	14% - 100%
Styrian Goldings	50	5.5	47%	10% - 100%
Amarillo	37	8.6	30%	4% - 100%

Steeping Grains Used In Witbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	24		Adjunct	Raw	2.2 °L	33	37%	2% - 100%
Flaked Wheat	22		Adjunct	Raw	2 °L	34	48%	8% - 100%
Pale 2-Row	8	American	Grain	Base malt	1.8 °L	37	36%	25% - 50%
Carapils	6	German	Grain	Crystal malt	1.3 °L	35	43%	2% - 100%
Carapils (Dextrine Malt)	5	American	Grain	Crystal malt	1.8 °L	33	55%	18% - 100%
CaraFoam	5	German	Grain	Crystal malt	1.8 °L	37	34%	18% - 53%
Wheat	5	American	Grain	Base malt	1.8 °L	38	68%	50% - 80%
White Wheat	5	American	Grain	Base malt	2.8 °L	40	34%	18% - 50%
Aromatic	4	Belgian	Grain	Roasted malt	38 °L	33	67%	19% - 100%
Acidulated Malt	3	German	Grain	Acidulated malt	3.4 °L	27	30%	20% - 50%

Yeasts Used In Witbier Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Belgian Wit Ale Yeast WLP400	189	White Labs	Ale	Medium	Low-Med	76	67°F	74°F
Belgian Witbier 3944	158	Wyeast	Ale	0.12	Med-Low	74	62°F	75°F
Belgian Wit M21	78	Mangrove Jack	Ale	n/a	Med-Low	72.5	64°F	77°F
Safbrew - Specialty Ale Yeast T-58	61	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Safbrew - Wheat Beer Yeast WB-06	61	Fermentis / Safale	Wheat	.105	Low	86	54°F	77°F
Safale - American Ale Yeast US-05	23	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Belgian Wit II Ale Yeast WLP410	18	White Labs	Ale	Medium	Low-Med	72.5	67°F	74°F
Forbidden Fruit 3463	17	Wyeast	Ale	0.12	Low	74	63°F	76°F
Safbrew - General/Belgian Yeast S-33	17	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Ale Yeast WLP550	13	White Labs	Ale	Med-High	Medium	81.5	68°F	78°F
B44 Whiteout	11	Imperial Yeast	Belgian Ale		Medium-low	72	62°F	72°F

Other Ingredients Used In Witbier Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Coriander	181	Spice	Boil	34%	0% - 100%
Orange peel	99	Flavor	Boil	42%	0% - 91%
Bitter Orange Peel	83	Spice	Boil	30%	1% - 77%
Coriander Seed	60	Spice	Boil	32%	0% - 100%
Orange Zest	46	Spice	Boil	48%	0% - 98%
irish moss	46	Fining	Boil	50%	0% - 100%
Sweet Orange Peel	41	Spice	Boil	32%	0% - 100%
Corriander	37	Spice	Boil	26%	1% - 100%
whirlfloc	31	Fining	Boil	56%	1% - 100%
Coriander Seeds	29	Flavor	Boil	28%	1% - 55%
Yeast Nutrient	28	Other	Boil	40%	0% - 100%

Photos