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 | 14031 | |
| Kronenbourg blanc 1664 clone |
50 L | 5.19% | 19.2 | 1.050 | 1.011 | All Grain | 7005 | |
| Thai Ginger |
5.5 gal | 5.26% | 20.33 | 1.053 | 1.013 | All Grain | 5795 | |
| Lemongrass Wit Bier |
5.5 gal | 4.08% | 24.87 | 1.041 | 1.010 | All Grain | 4395 | |
| Raspberry Witbier |
3 gal | 5.89% | 28.28 | 1.059 | 1.014 | All Grain | 4237 | |
| Coconut wit |
5 gal | 4.84% | 19.14 | 1.050 | 1.013 | All Grain | 4006 | |
| Monterey Bay's Summer Witbier |
11 gal | 5.81% | 28.86 | 1.058 | 1.014 | All Grain | 3910 | |
| Brasserie Dieu du Ciel! Rosee d'hibiscus |
7 gal | 5.6% | 15.95 | 1.055 | 1.012 | BIAB | 3481 | |
| Mandarina Bavaria Belgian Wit |
6.5 gal | 3.32% | 8.69 | 1.034 | 1.009 | extract | 3346 | |
| Blanche de Bruges Clone |
5 gal | 4.71% | 24.96 | 1.050 | 1.014 | extract | 3073 |
Newest Witbier (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| 술이술이마술이 |
1000 L | 4.94% | 16.77 | 1.050 | 1.012 | All Grain | 33 | |
| Skol Horns Wit |
5 gal | 5.75% | 10.32 | 1.051 | 1.007 | extract | 30 | |
| Winnebago Witbier W3: Trippel Serge |
5.5 gal | 10.34% | 29.23 | 1.108 | 1.029 | BIAB | 12 | |
| RB025_Lemonglass_Sour_Saison |
270 L | 4.91% | 16.07 | 1.043 | 1.006 | All Grain | 89 | |
| Witless |
5.5 gal | 5.2% | 14.69 | 1.053 | 1.013 | BIAB | 51 | |
| Einstok Olgerd, White Ale Clone |
24 L | 5.35844% | 22.2744 | 1.050 | 1.010 | All Grain | 46 | |
| Birch Nectar |
19 L | 4.7% | 9.72 | 1.050 | 1.015 | All Grain | 77 | |
| Belgian Wheat |
30 gal | 5.39% | 40.24 | 1.058 | 1.016 | All Grain | 43 | |
| Witbier cascaras de citricos |
27 L | 5.04% | 18.47 | 1.049 | 1.011 | All Grain | 59 | |
| Hoegarden |
23 L | 5.43% | 12.7 | 1.054 | 1.012 | All Grain | 93 |
Fermentables Used In Witbier (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Oats | 345 | Adjunct | raw |
2.2°L
|
33 | 8% | 2% - 26% | |
| Flaked Wheat | 344 | Adjunct | raw |
2°L
|
34 | 25% | 2% - 50% | |
| Belgian - Pilsner | 190 | Belgian | Grain | base malt |
1.6°L
|
37 | 47% | 9% - 94% |
| German - Pilsner | 145 | German | Grain | base malt |
1.6°L
|
38 | 48% | 5% - 100% |
| Rice Hulls | 126 | Adjunct | other |
0°L
|
0 | 5% | 1% - 15% | |
| German - Wheat Malt | 120 | German | Grain | base malt |
2°L
|
37 | 36% | 3% - 100% |
| American - White Wheat | 119 | American | Grain | base malt |
2.8°L
|
40 | 34% | 5% - 100% |
| US - Pale 2-Row | 113 | US | Grain | base malt |
1.8°L
|
37 | 48% | 4% - 96% |
| Belgian - Wheat | 78 | Belgian | Grain | base malt |
1.8°L
|
38 | 33% | 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 | 233 | 3.5 | 45% | 9% - 100% |
| Hallertau Mittelfruh | 82 | 3.75 | 56% | 4% - 100% |
| Tettnanger | 77 | 4.5 | 54% | 10% - 100% |
| Cascade | 68 | 7 | 42% | 5% - 100% |
| East Kent Goldings | 64 | 5 | 58% | 13% - 100% |
| Hallertau Hersbrucker | 63 | 4 | 71% | 9% - 100% |
| Domestic Hallertau | 53 | 3.9 | 62% | 8% - 100% |
| Citra | 45 | 11 | 37% | 5% - 100% |
| Styrian Goldings | 41 | 5.5 | 49% | 8% - 100% |
| Amarillo | 40 | 8.6 | 28% | 5% - 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 - 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% |
| American - Carapils (Dextrine Malt) | 4 | American | Grain | crystal malt |
1.8°L
|
33 | 47% | 25% - 100% |
| 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 | 172 | White Labs | Ale | Medium | Low-Med | 76% | 67°F | 74°F |
| Wyeast - Belgian Witbier 3944 | 146 | Wyeast | Ale | 0.12 | Med-Low | 74% | 62°F | 75°F |
| Mangrove Jack - Belgian Wit M21 | 64 | Mangrove Jack | Ale | n/a | Med-Low | 72.5% | 64°F | 77°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 58 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 57 | Fermentis / Safale | Wheat | .105 | Low | 86% | 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 | 21 | White Labs | Ale | Medium | Low-Med | 72.5% | 67°F | 74°F |
| Fermentis - Safale - American Ale Yeast US-05 | 20 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST | 15 | 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 | 89 | Spice | Boil | 31% | 0% - 100% |
| Gypsum | 68 | Water Agt | Mash | 10% | 0% - 80% |
| Irish Moss | 58 | Fining | Boil | 42% | 0% - 100% |
| Bitter Orange Peel | 45 | Flavor | Boil | 32% | 0% - 100% |
| Calcium Chloride (dihydrate) | 41 | Water Agt | Mash | 3% | 0% - 33% |
| Lactic acid | 40 | Water Agt | Mash | 58% | 0% - 100% |
| Whirlfloc | 30 | Fining | Boil | 58% | 2% - 100% |
| Sweet Orange Peel | 23 | Flavor | Boil | 34% | 1% - 74% |
| Epsom Salt | 21 | Water Agt | Mash | 3% | 0% - 26% |
| Orange Zest | 17 | Spice | Boil | 46% | 1% - 100% |
Photos
