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	3231
wit or witout me	21 L	5.16%	10.52	1.052	1.012		All Grain	3229
Blanche	60 L	4.98%	13.61	1.053	1.015		All Grain	2496
Løvstakken Wit	26 L	4.96%	16.27	1.054	1.016		All Grain	2192
Belgian White Ale	5.75 gal	4.58%	16.06	1.045	1.010		All Grain	2003
VeteÖl	25 L	5.35%	18.88	1.049	1.009		All Grain	1919
1 - Kronenbourg Blanc 19lt	19 L	6.05%	18.98	1.048	1.002		All Grain	1653
Citra Wit Amarillo	5 gal	4.88%	15.31	1.049	1.012		All Grain	1646
XBEER WITBIER - HOEGAARDEN	40 L	5.1%	19.2	1.050	1.011		All Grain	1479
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	1413

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Getting Blond Belgian Nude	42 L	6.16%	12.75	1.062	1.015		All Grain	5
Awesome Recipe	28.5 gal	5.04%	10.93	1.050	1.011		All Grain	0
Belgin Wit	2.5 gal	5.18%	11.54	1.058	1.019		All Grain	4
Lemon Blood Orange Wit	11.5 gal	5.28%	16.98	1.053	1.013		All Grain	4
Unknown Beer	5.1 gal	4.62%	18.67	1.047	1.012		All Grain	0
Roof Tap Saison	5.5 gal	5.35%	46.63	1.051	1.011		All Grain	5
Fruit wit	16 gal	5.77%	6.84	1.058	1.014		BIAB	5
Wit beer	500 L	2.05%	0	1.021	1.005		BIAB	9
Belgian Witbier	5 gal	4.64%	19.66	1.047	1.012		BIAB	18
Belgian Wit	3 gal	4.51%	0	1.046	1.012		Partial Mash	8

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	533		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	473		Adjunct	raw	2°L	34	28%	2% - 75%
Belgian - Pilsner	277	Belgian	Grain	base malt	1.6°L	37	49%	5% - 100%
German - Pilsner	230	German	Grain	base malt	1.6°L	38	48%	5% - 100%
American - White Wheat	204	American	Grain	base malt	2.8°L	40	33%	2% - 80%
American - Pale 2-Row	173	American	Grain	base malt	1.8°L	37	46%	4% - 100%
German - Wheat Malt	166	German	Grain	base malt	2°L	37	36%	4% - 67%
Rice Hulls	156		Adjunct	other	0°L	0	6%	1% - 17%
American - Pilsner	148	American	Grain	base malt	1.8°L	37	49%	12% - 100%
Belgian - Wheat	133	Belgian	Grain	base malt	1.8°L	38	36%	2% - 79%

Hops Used In Witbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	331	3.5	45%	9% - 100%
Hallertau Mittelfruh	112	3.75	67%	13% - 100%
Hallertau Hersbrucker	97	4	72%	14% - 100%
Cascade	89	7	41%	8% - 100%
East Kent Goldings	85	5	57%	10% - 100%
Tettnanger	76	4.5	50%	13% - 100%
Domestic Hallertau	76	3.9	65%	10% - 100%
Magnum	75	15	51%	7% - 100%
Styrian Goldings	72	5.5	45%	10% - 100%
Amarillo	55	8.6	30%	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	37%	22% - 54%
American - Wheat	8	American	Grain	base malt	1.8°L	38	63%	33% - 88%
American - White Wheat	7	American	Grain	base malt	2.8°L	40	36%	15% - 67%
American - Carapils (Dextrine Malt)	7	American	Grain	crystal malt	1.8°L	33	46%	17% - 100%
Rolled Oats	7		Adjunct	raw	2.2°L	33	54%	5% - 100%
German - Carapils	6	German	Grain	crystal malt	1.3°L	35	43%	2% - 100%
German - CaraFoam	6	German	Grain	crystal malt	1.8°L	37	45%	18% - 100%
German - Pilsner	5	German	Grain	base malt	1.6°L	38	29%	18% - 45%

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	239	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	220	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	113	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58	106	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06	77	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Fermentis / Safale - Safale - American Ale Yeast US-05	34	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33	29	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - Belgian Wit II Ale Yeast WLP410	24	White Labs	Ale	Medium	Low-Med	72.5%	67°F	74°F
Imperial Yeast - B44 Whiteout	21	Imperial Yeast	Belgian Ale		Medium-low	72%	62°F	72°F
Wyeast - Forbidden Fruit 3463	17	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	64	Water Agt	Mash	9%	0% - 100%
Calcium Chloride	64	Water Agt	Mash	8%	0% - 71%
Irish Moss	53	Fining	Boil	47%	0% - 100%
Whirlfloc	48	Fining	Boil	52%	0% - 100%
Lactic acid	33	Water Agt	Mash	74%	2% - 100%
Table Salt	18	Water Agt	Mash	4%	0% - 44%
Epsom Salt	14	Water Agt	Mash	4%	0% - 45%
Wyeast - Beer Nutrient	8	Water Agt	Boil	26%	0% - 91%
Baking Soda	7	Water Agt	Mash	7%	0% - 24%
Chalk	7	Water Agt	Mash	4%	0% - 17%

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