Belgian and French Ale - Witbier (BJCP 2008)

Top 10 Witbier (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
2015 - Hoegaarden Grand Cru	6 gal	8.67%	33.9	1.088	1.022		All Grain	14788
Thai Ginger	5.5 gal	5.26%	20.33	1.053	1.013		All Grain	6264
Lemongrass Wit Bier	5.5 gal	4.08%	24.87	1.041	1.010		All Grain	4699
Raspberry Witbier	3 gal	5.89%	28.28	1.059	1.014		All Grain	4528
Coconut wit	5 gal	4.84%	19.14	1.050	1.013		All Grain	4324
Monterey Bay's Summer Witbier	11 gal	5.81%	28.86	1.058	1.014		All Grain	4226
Brasserie Dieu du Ciel! Rosee d'hibiscus	7 gal	5.6%	15.95	1.055	1.012		BIAB	3922
Mandarina Bavaria Belgian Wit	6.5 gal	3.32%	8.69	1.034	1.009		extract	3679
Blanche de Bruges Clone	5 gal	4.71%	24.96	1.050	1.014		extract	3549
Kronenbourg 1664 Blanc klone	50 L	8.79%	12.78	1.072	1.005		All Grain	3547

Newest Witbier (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Chit Whit	3 gal	4.5%	8.54	1.046	1.011		extract	27
Belgian Brewis Group 1	31 gal	4.79%	15.24	1.049	1.012		All Grain	36
Imperial Witbier	15 L	8.19%	82.39	1.082	1.020		All Grain	58
Witbier cero alcohol	185 L	0.43%	10	1.022	1.019		All Grain	85
[41] Belgium Witbier	17 L	4.4%	10.7	1.043	1.009		BIAB	81
Extract McKenzie Wit	7.5 gal	4.86%	12.77	1.050	1.013		extract	279
Awesome Recipe	20 L	5.21%	21.89	1.048	1.008		BIAB	84
Red Grape Bier	8 L	9.53%	0.96	1.076	1.004		BIAB	94
大葉レモン塩ウィートエール	220 L	5.26%	28	1.051	1.011		extract	115
Cam's Witbier	23 L	5.84%	14	1.060	1.016		extract	237

Fermentables Used In Witbier (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	356		Adjunct	raw	2.2°L	33	8%	2% - 26%
Flaked Wheat	353		Adjunct	raw	2°L	34	25%	2% - 50%
Belgian - Pilsner	194	Belgian	Grain	base malt	1.6°L	37	47%	9% - 94%
German - Pilsner	146	German	Grain	base malt	1.6°L	38	48%	5% - 100%
Rice Hulls	130		Adjunct	other	0°L	0	5%	1% - 15%
German - Wheat Malt	125	German	Grain	base malt	2°L	37	36%	3% - 100%
American - White Wheat	121	American	Grain	base malt	2.8°L	40	34%	5% - 100%
US - Pale 2-Row	114	US	Grain	base malt	1.8°L	37	47%	4% - 96%
Belgian - Wheat	79	Belgian	Grain	base malt	1.8°L	38	34%	3% - 69%
American - Pilsner	77	American	Grain	base malt	1.8°L	37	50%	10% - 100%

Hops Used In Witbier (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	243	3.5	45%	9% - 100%
Hallertau Mittelfruh	87	3.75	56%	4% - 100%
Tettnanger	79	4.5	54%	10% - 100%
Cascade	69	7	42%	5% - 100%
East Kent Goldings	66	5	58%	13% - 100%
Hallertau Hersbrucker	63	4	71%	9% - 100%
Domestic Hallertau	56	3.9	63%	8% - 100%
Citra	44	11	37%	5% - 100%
Amarillo	41	8.6	28%	5% - 100%
Styrian Goldings	41	5.5	49%	8% - 100%

Steeping Grains Used In Witbier (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Wheat	21		Adjunct	raw	2°L	34	45%	14% - 100%
Flaked Oats	16		Adjunct	raw	2.2°L	33	47%	20% - 100%
American - White Wheat	9	American	Grain	base malt	2.8°L	40	52%	25% - 100%
US - Pale 2-Row	7	US	Grain	base malt	1.8°L	37	40%	33% - 50%
American - Carapils (Dextrine Malt)	5	American	Grain	crystal malt	1.8°L	33	40%	11% - 100%
American - Wheat	4	American	Grain	base malt	1.8°L	38	50%	25% - 100%
Belgian - Wheat	4	Belgian	Grain	base malt	1.8°L	38	49%	33% - 86%
Rolled Oats	4		Adjunct	raw	2.2°L	33	68%	20% - 100%
Caramel / Crystal 60L	3		Grain	crystal malt	60°L	34	61%	33% - 100%
Belgian - Biscuit	3	Belgian	Grain	roasted malt	23°L	35	27%	17% - 40%

Yeasts Used In Witbier (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
White Labs - Belgian Wit Ale Yeast WLP400	177	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	148	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	68	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	58	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	58	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	28	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Forbidden Fruit 3463	24	Wyeast	Ale	0.12	Low	74%	63°F	76°F
White Labs - Belgian Wit II Ale Yeast WLP410	23	White Labs	Ale	Medium	Low-Med	72.5%	67°F	74°F
Fermentis - Safale - American Ale Yeast US-05	22	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	18	Lallemand	Wheat	Medium	Low	70%	63°F	72°F

Other Ingredients Used In Witbier (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Coriander Seed	107	Spice	Boil	29%	0% - 100%
Gypsum	76	Water Agt	Mash	9%	0% - 80%
Irish Moss	60	Fining	Boil	42%	0% - 100%
Bitter Orange Peel	53	Flavor	Boil	32%	0% - 100%
Calcium Chloride (dihydrate)	46	Water Agt	Mash	6%	0% - 53%
Lactic acid	45	Water Agt	Sparge	56%	0% - 100%
Whirlfloc	31	Water Agt	Mash	57%	2% - 100%
Sweet Orange Peel	28	Spice	Boil	32%	1% - 74%
Epsom Salt	26	Water Agt	Mash	3%	0% - 26%
Orange Zest	19	Spice	Boil	47%	3% - 100%

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