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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 4777
Blanche
60 L 4.98% 13.61 1.053 1.015
All Grain 4380
Løvstakken Wit
26 L 4.96% 16.27 1.054 1.016
All Grain 3097
XBEER WITBIER - HOEGAARDEN
40 L 5.1% 19.2 1.050 1.011
All Grain 2943
VeteÖl
25 L 5.35% 18.88 1.049 1.009
All Grain 2537
Watermelon mosaic Wit
9 L 5.08% 16.41 1.054 1.015
All Grain 2085
Belgian Marmalade Wit
10.5 gal 5.97% 17.84 1.060 1.015
All Grain 1776
Passionfruit Wheat
8 gal 5.6% 24.23 1.056 1.013
All Grain 1497
Kjeller 5 Belgisk Wit 25l
25 L 4.78% 15.33 1.047 1.010
BIAB 1257
Spite Row, Sour Cherry Wheat
21 L 4.86% 13.11 1.049 1.012
BIAB 1075

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Blue Moon Clone
5.5 gal 4.34% 21.27 1.045 1.012
All Grain 4
Blanche de Brigges
20 L 5.26% 18.7 1.053 1.012
All Grain 7
Awesome Recipe
5 gal 2.39% 0 1.024 1.006
All Grain 0
Quaritine Belgian Wit
5 gal 8.32% 0 1.082 1.019
All Grain 22
Classic Belgian Saison...ish
5.5 gal 4.56% 15.5 1.049 1.014
All Grain 3
Hoegaarden clone
10 gal 5.43% 20.36 1.055 1.014
All Grain 12
White Beer
5.5 gal 4.18% 14.62 1.043 1.011
All Grain 16
Witbier #1
5.5 gal 6.55% 16.76 1.066 1.016
All Grain 28
Blanche
11 gal 5.06% 13.85 1.050 1.011
All Grain 8
20200325-PeachWitbier
22 L 5.16% 24.17 1.054 1.015
All Grain 9

Fermentables Used In Witbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Oats 690 Adjunct raw 2.2°L
33 8% 0% - 90%
Flaked Wheat 613 Adjunct raw 2°L
34 27% 2% - 75%
Belgian - Pilsner 355 Belgian Grain base malt 1.6°L
37 49% 5% - 100%
German - Pilsner 284 German Grain base malt 1.6°L
38 49% 5% - 100%
American - White Wheat 254 American Grain base malt 2.8°L
40 33% 4% - 80%
American - Pale 2-Row 234 American Grain base malt 1.8°L
37 46% 4% - 100%
German - Wheat Malt 205 German Grain base malt 2°L
37 35% 4% - 85%
American - Pilsner 201 American Grain base malt 1.8°L
37 49% 11% - 100%
Rice Hulls 199 Adjunct other 0°L
0 6% 1% - 17%
Belgian - Wheat 164 Belgian Grain base malt 1.8°L
38 35% 2% - 100%

Hops Used In Witbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 432 3.5 46% 9% - 100%
Hallertau Mittelfruh 156 3.75 67% 13% - 100%
Hallertau Hersbrucker 114 4 70% 14% - 100%
Cascade 114 7 40% 8% - 100%
East Kent Goldings 106 5 56% 10% - 100%
Magnum 100 15 49% 7% - 100%
Domestic Hallertau 96 3.9 68% 17% - 100%
Tettnanger 95 4.5 51% 13% - 100%
Styrian Goldings 85 5.5 45% 10% - 100%
Amarillo 64 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 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 9 American Grain base malt 1.8°L
38 62% 33% - 88%
German - Carapils 7 German Grain crystal malt 1.3°L
35 44% 2% - 100%
American - Carapils (Dextrine Malt) 7 American Grain crystal malt 1.8°L
33 46% 17% - 100%
German - CaraFoam 6 German Grain crystal malt 1.8°L
37 45% 18% - 100%
Belgian - Wheat 6 Belgian Grain base malt 1.8°L
38 53% 22% - 100%
German - Pilsner 6 German Grain base malt 1.6°L
38 28% 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 297 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 283 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Mangrove Jack - Belgian Wit M21 150 Mangrove Jack Ale n/a Med-Low 72.5% 64°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 134 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 98 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 44 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safbrew - General/Belgian Yeast S-33 41 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Imperial Yeast - B44 Whiteout 33 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
White Labs - Belgian Ale Yeast WLP550 19 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 129 Water Agt Mash 10% 0% - 100%
Whirlfloc 69 Water Agt Boil 49% 0% - 100%
Irish Moss 59 Fining Boil 41% 0% - 100%
Calcium Chloride (dihydrate) 59 Water Agt Mash 9% 0% - 71%
Lactic acid 57 Water Agt Mash 70% 2% - 100%
Calcium Chloride (dihydrate) 44 Water Agt Mash 12% 0% - 92%
Table Salt 41 Water Agt Mash 3% 0% - 44%
Epsom Salt 36 Water Agt Mash 7% 0% - 100%
Wyeast - Beer Nutrient 24 Other Boil 32% 0% - 100%
Calcium Chloride (anhydrous) 18 Water Agt Mash 19% 0% - 100%

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