Belgian Ale - Witbier

Top 10 Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
12 Wittbier	23 L	5.18%	20.85	12.6329	2.96762		Partial Mash	2515
wit or witout me	21 L	5.16%	10.52	1.052	1.012		All Grain	2494
Løvstakken Wit	26 L	4.96%	16.27	1.054	1.016		All Grain	1847
Blanche	60 L	4.98%	13.61	1.053	1.015		All Grain	1840
VeteÖl	25 L	5.35%	18.88	1.049	1.009		All Grain	1671
Citra Wit Amarillo	5 gal	4.88%	15.31	1.049	1.012		All Grain	1286
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	1157
Belgian White Ale	5.75 gal	4.58%	16.06	1.045	1.01		All Grain	1073
XBEER WITBIER - HOEGAARDEN	40 L	5.1%	19.2	1.05	1.011		All Grain	1027
Hoegaarden witbier	5.5 gal	4.61%	14.27	1.046	1.011		All Grain	870

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Athena Caramel Wit	5 gal	7.97%	7.39	1.075	1.014		extract	1
Whiter Shade of White (WSOW)	5.25 gal	5.1%	24.47	1.049	1.01		Partial Mash	3
All Dressed in Wit	5.5 gal	4.46%	14.27	1.045	1.011		BIAB	3
Strong belgian quad	5 gal	12.99%	8.78	1.13	1.031		extract	6
Wit Beer (HBC)	5.5 gal	5.09%	19.31	1.052	1.013		Partial Mash	6
Robben's Bald Head	4 gal	6.03%	0	1.061	1.015		All Grain	8
Witbier	2 gal	5.46%	20.27	1.052	1.011		Partial Mash	5
Wit 11 2ª	10 L	40.66%	0	1.413	1.103		All Grain	11
Blue Moon Clone	2.5 gal	5.43%	17.31	1.052	1.011		BIAB	11
500L Wit Beer	450 L	5.51%	0	1.056	1.014		All Grain	6

Fermentables Used In Witbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	411		Adjunct	Raw	2.2 °L	33	8%	0% - 90%
Flaked Wheat	382		Adjunct	Raw	2 °L	34	28%	2% - 75%
Pilsner	236	Belgian	Grain	Base malt	1.6 °L	37	48%	5% - 100%
Pilsner	192	German	Grain	Base malt	1.6 °L	38	49%	5% - 100%
White Wheat	165	American	Grain	Base malt	2.8 °L	40	32%	3% - 69%
Pale 2-Row	136	American	Grain	Base malt	1.8 °L	37	46%	4% - 100%
Rice Hulls	135		Adjunct	Other	0 °L	0	5%	1% - 17%
Wheat Malt	132	German	Grain	Base malt	2 °L	37	36%	4% - 67%
Wheat	110	Belgian	Grain	Base malt	1.8 °L	38	36%	2% - 79%
Pilsner	103	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	268	3.5	46%	9% - 100%
Hallertau Mittelfruh	90	4	69%	13% - 100%
Hallertau Hersbrucker	79	4.6	72%	14% - 100%
Cascade	76	6.9	41%	8% - 100%
East Kent Goldings	69	5.3	54%	10% - 100%
Domestic Hallertau	68	3.9	63%	17% - 100%
Tettnanger	63	4.5	53%	13% - 100%
Magnum	60	9.9	52%	8% - 100%
Styrian Goldings	57	5.5	45%	10% - 100%
Amarillo	41	10.4	28%	4% - 100%

Steeping Grains Used In Witbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	28		Adjunct	Raw	2.2 °L	33	39%	2% - 100%
Flaked Wheat	26		Adjunct	Raw	2 °L	34	49%	8% - 100%
Pale 2-Row	9	American	Grain	Base malt	1.8 °L	37	35%	22% - 50%
Wheat	7	American	Grain	Base malt	1.8 °L	38	67%	42% - 88%
Carapils	6	German	Grain	Crystal malt	1.3 °L	35	43%	2% - 100%
Rolled Oats	6		Adjunct	Raw	2.2 °L	33	58%	5% - 100%
White Wheat	5	American	Grain	Base malt	2.8 °L	40	34%	18% - 50%
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%
Honey Malt	4	Canadian	Grain	Base malt	25 °L	37	39%	7% - 100%

Yeasts Used In Witbier Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Belgian Wit Ale Yeast WLP400	212	White Labs	Ale	Medium	Low-Med	76	67°F	74°F
Belgian Witbier 3944	175	Wyeast	Ale	0.12	Med-Low	74	62°F	75°F
Belgian Wit M21	89	Mangrove Jack	Ale	n/a	Med-Low	72.5	64°F	77°F
Safbrew - Specialty Ale Yeast T-58	76	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Safbrew - Wheat Beer Yeast WB-06	70	Fermentis / Safale	Wheat	.105	Low	86	54°F	77°F
Safale - American Ale Yeast US-05	26	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Safbrew - General/Belgian Yeast S-33	22	Fermentis / Safale	Ale	0.115	High	70	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
Belgian Ale Yeast WLP550	15	White Labs	Ale	Med-High	Medium	81.5	68°F	78°F
B44 Whiteout	14	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	207	Spice	Secondary	33%	0% - 100%
orange peel	112	Flavor	Boil	39%	0% - 91%
Bitter orange peel	98	Flavor	Boil	29%	0% - 77%
Coriander seed	67	Other	Boil	34%	0% - 100%
Irish Moss	51	Fining	Boil	45%	0% - 100%
Orange Zest	46	Spice	Boil	46%	0% - 98%
Sweet Orange Peel	44	Flavor	Boil	32%	0% - 100%
Corriander	42	Spice	Boil	25%	1% - 100%
Gypsum	41	Water Agt	Mash	8%	0% - 100%
calcium chloride	36	Water Agt	Mash	3%	0% - 27%
Yeast Nutrient	34	Other	Boil	37%	0% - 100%

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