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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 3993
Blanche
60 L 4.98% 13.61 1.053 1.015
All Grain 3416
Løvstakken Wit
26 L 4.96% 16.27 1.054 1.016
All Grain 2657
VeteÖl
25 L 5.35% 18.88 1.049 1.009
All Grain 2309
XBEER WITBIER - HOEGAARDEN
40 L 5.1% 19.2 1.050 1.011
All Grain 2121
Citra Wit Amarillo
5 gal 4.88% 15.31 1.049 1.012
All Grain 2074
Watermelon mosaic Wit
9 L 5.08% 16.41 1.054 1.015
All Grain 1774
Belgian Marmalade Wit
10.5 gal 5.97% 17.84 1.060 1.015
All Grain 1414
Passionfruit Wheat
8 gal 5.6% 24.23 1.056 1.013
All Grain 1199
Kjeller 5 Belgisk Wit 25l
25 L 4.78% 15.33 1.047 1.010
BIAB 1057

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Ho Garden
40 L 5.81% 21.78 1.051 1.007
BIAB 3
Citra orange
5.5 gal 5.14% 27.48 1.053 1.014
All Grain 6
lunar shock x2
6 gal 5.6% 14.43 1.057 1.014
All Grain 11
Belgian White Ale (Postmark Luna clone attempt) v.2
3 gal 4.71% 17.77 1.047 1.011
All Grain 9
Belgian Wit
5 gal 4.66% 19.63 1.050 1.015
All Grain 38
Parti Gyle Witbier
2.5 gal 5.39% 24.09 1.055 1.014
BIAB 19
Sour Wit
16.5 gal 7.47% 24.25 1.069 1.012
All Grain 4
White
4.5 gal 5.43% 24.72 1.049 1.007
BIAB 6
Amber Strong Wit
5 gal 6.76% 32.84 1.070 1.018
All Grain 10
Xmas Beer
2.5 gal 6.27% 28.89 1.065 1.017
Partial Mash 39

Fermentables Used In Witbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Oats 615 Adjunct raw 2.2°L
33 8% 0% - 90%
Flaked Wheat 563 Adjunct raw 2°L
34 27% 2% - 75%
Belgian - Pilsner 319 Belgian Grain base malt 1.6°L
37 49% 5% - 100%
German - Pilsner 267 German Grain base malt 1.6°L
38 48% 5% - 100%
American - White Wheat 232 American Grain base malt 2.8°L
40 33% 4% - 80%
American - Pale 2-Row 211 American Grain base malt 1.8°L
37 46% 4% - 100%
German - Wheat Malt 191 German Grain base malt 2°L
37 35% 4% - 67%
Rice Hulls 180 Adjunct other 0°L
0 6% 1% - 17%
American - Pilsner 180 American Grain base malt 1.8°L
37 49% 11% - 100%
Belgian - Wheat 153 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 389 3.5 46% 9% - 100%
Hallertau Mittelfruh 140 3.75 68% 13% - 100%
Hallertau Hersbrucker 110 4 70% 14% - 100%
Cascade 108 7 41% 8% - 100%
East Kent Goldings 99 5 58% 10% - 100%
Magnum 97 15 48% 7% - 100%
Tettnanger 89 4.5 51% 13% - 100%
Domestic Hallertau 83 3.9 65% 17% - 100%
Styrian Goldings 77 5.5 46% 10% - 100%
Amarillo 61 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 11 American Grain base malt 1.8°L
37 36% 17% - 67%
American - White Wheat 10 American Grain base malt 2.8°L
40 36% 18% - 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%
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%
German - Pilsner 6 German Grain base malt 1.6°L
38 28% 18% - 45%
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 271 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 254 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Mangrove Jack - Belgian Wit M21 137 Mangrove Jack Ale n/a Med-Low 72.5% 64°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 121 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 94 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 39 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Fermentis - Safbrew - General/Belgian Yeast S-33 37 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - Belgian Wit II Ale Yeast WLP410 29 White Labs Ale Medium Low-Med 72.5% 67°F 74°F
Imperial Yeast - B44 Whiteout 25 Imperial Yeast Belgian Ale Medium-low 72% 62°F 72°F
White Labs - Belgian Ale Yeast WLP550 18 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 100 Water Agt Mash 10% 0% - 100%
Whirlfloc 61 Fining Boil 52% 0% - 100%
Calcium Chloride (dihydrate) 59 Water Agt Mash 9% 0% - 71%
Irish Moss 54 Fining Boil 44% 0% - 100%
Lactic acid 44 Water Agt Mash 73% 2% - 100%
Table Salt 33 Water Agt Mash 3% 0% - 44%
Epsom Salt 24 Water Agt Mash 5% 0% - 45%
Calcium Chloride (dihydrate) 22 Water Agt Mash 16% 0% - 92%
Wyeast - Beer Nutrient 18 Water Agt Mash 35% 0% - 91%
Baking Soda 14 Water Agt Mash 5% 0% - 24%

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