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	3416
Blanche	60 L	4.98%	13.61	1.053	1.015		All Grain	2726
Løvstakken Wit	26 L	4.96%	16.27	1.054	1.016		All Grain	2334
VeteÖl	25 L	5.35%	18.88	1.049	1.009		All Grain	2011
1 - Kronenbourg Blanc 19lt	19 L	6.11%	18.98	1.048	1.002		All Grain	1811
Citra Wit Amarillo	5 gal	4.88%	15.31	1.049	1.012		All Grain	1757
XBEER WITBIER - HOEGAARDEN	40 L	5.1%	19.2	1.050	1.011		All Grain	1631
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	1524
Belgian Marmalade Wit	10.5 gal	5.97%	17.84	1.060	1.015		All Grain	1162
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	952

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Semi-Final Trippel	6 gal	9.24%	29.95	1.086	1.015		BIAB	2
Wit	10 L	4.8%	15.91	1.048	1.011		All Grain	4
allagash white clone	5.5 gal	0.62%	0	1.006	1.002		Partial Mash	5
Passion Fruit Witbier	5 gal	5.44%	24.52	1.056	1.015		extract	1
5 g witbier	18.9 L	4.89%	15.26	1.050	1.013		All Grain	16
βυεηα βειgα Witβiεr	10 L	5.47%	0	1.048	1.007		All Grain	8
Wit	320 gal	4.67%	11.95	1.047	1.012		All Grain	10
Dark Wit	5.5 gal	5.37%	20.04	1.055	1.014		BIAB	6
Witbier 13/07/19	25 L	5.02%	12.29	1.051	1.013		All Grain	4
Belgian Summer Wit	11 gal	5.59%	24.18	1.056	1.014		All Grain	27

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	576		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	513		Adjunct	raw	2°L	34	28%	2% - 75%
Belgian - Pilsner	296	Belgian	Grain	base malt	1.6°L	37	49%	5% - 100%
German - Pilsner	250	German	Grain	base malt	1.6°L	38	48%	5% - 100%
American - White Wheat	221	American	Grain	base malt	2.8°L	40	33%	4% - 80%
American - Pale 2-Row	186	American	Grain	base malt	1.8°L	37	46%	4% - 100%
German - Wheat Malt	177	German	Grain	base malt	2°L	37	35%	4% - 67%
Rice Hulls	172		Adjunct	other	0°L	0	6%	1% - 17%
American - Pilsner	167	American	Grain	base malt	1.8°L	37	49%	12% - 100%
Belgian - Wheat	140	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	352	3.5	46%	9% - 100%
Hallertau Mittelfruh	125	3.75	67%	13% - 100%
Hallertau Hersbrucker	102	4	72%	14% - 100%
Cascade	98	7	40%	8% - 100%
East Kent Goldings	89	5	58%	10% - 100%
Tettnanger	84	4.5	51%	13% - 100%
Magnum	83	15	50%	7% - 100%
Domestic Hallertau	83	3.9	66%	10% - 100%
Styrian Goldings	75	5.5	45%	10% - 100%
Amarillo	60	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	10	American	Grain	base malt	1.8°L	37	38%	22% - 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%
American - White Wheat	7	American	Grain	base malt	2.8°L	40	39%	18% - 67%
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%
Rolled Oats	6		Adjunct	raw	2.2°L	33	58%	5% - 100%
Belgian - Aromatic	5	Belgian	Grain	roasted malt	38°L	33	74%	19% - 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	256	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	233	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	120	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58	112	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06	85	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Fermentis / Safale - Safale - American Ale Yeast US-05	39	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33	32	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - Belgian Wit II Ale Yeast WLP410	28	White Labs	Ale	Medium	Low-Med	72.5%	67°F	74°F
Imperial Yeast - B44 Whiteout	24	Imperial Yeast	Belgian Ale		Medium-low	72%	62°F	72°F
White Labs - Belgian Ale Yeast WLP550	16	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	80	Water Agt	Mash	9%	0% - 100%
Calcium Chloride (dihydrate)	72	Water Agt	Mash	10%	0% - 92%
Whirlfloc	54	Water Agt	Boil	53%	0% - 100%
Irish Moss	53	Other	Boil	45%	0% - 100%
Lactic acid	37	Water Agt	Mash	73%	2% - 100%
Table Salt	24	Water Agt	Mash	4%	0% - 44%
Epsom Salt	20	Water Agt	Mash	4%	0% - 45%
Wyeast - Beer Nutrient	12	Other	Boil	28%	0% - 91%
Baking Soda	10	Water Agt	Mash	5%	0% - 24%
Chalk	9	Water Agt	Mash	6%	0% - 19%

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