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	14674
Thai Ginger	5.5 gal	5.26%	20.33	1.053	1.013		All Grain	6177
Lemongrass Wit Bier	5.5 gal	4.08%	24.87	1.041	1.010		All Grain	4654
Raspberry Witbier	3 gal	5.89%	28.28	1.059	1.014		All Grain	4490
Coconut wit	5 gal	4.84%	19.14	1.050	1.013		All Grain	4278
Monterey Bay's Summer Witbier	11 gal	5.81%	28.86	1.058	1.014		All Grain	4164
Brasserie Dieu du Ciel! Rosee d'hibiscus	7 gal	5.6%	15.95	1.055	1.012		BIAB	3864
Mandarina Bavaria Belgian Wit	6.5 gal	3.32%	8.69	1.034	1.009		extract	3604
Blanche de Bruges Clone	5 gal	4.71%	24.96	1.050	1.014		extract	3492
Kronenbourg 1664 Blanc klone	50 L	8.79%	12.78	1.072	1.005		All Grain	3354

Newest Witbier (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
[41] Belgium Witbier	17 L	6%	9.53	1.059	1.013		BIAB	21
Extract McKenzie Wit	7.5 gal	4.86%	12.77	1.050	1.013		extract	159
Awesome Recipe	20 L	5.21%	21.89	1.048	1.008		BIAB	47
Red Grape Bier	8 L	9.53%	0.96	1.076	1.004		BIAB	50
Belgian Wit	5.5 gal	4.42%	20.2	1.046	1.012		extract	107
大葉レモン塩ウィートエール	220 L	5.26%	28	1.051	1.011		extract	73
Cam's Witbier	23 L	5.84%	14	1.060	1.016		extract	179
honey lavander	40 L	5.3%	16.59	1.048	1.008		All Grain	112
Witbier	5.5 gal	4.81%	26.26	1.051	1.015		All Grain	38
Belgian Wit Oak Whiskey 2025-07-13	20 L	5.26%	19.96	1.051	1.011		All Grain	174

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	355		Adjunct	raw	2°L	34	24%	2% - 50%
Belgian - Pilsner	195	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	129		Adjunct	other	0°L	0	5%	1% - 15%
German - Wheat Malt	126	German	Grain	base malt	2°L	37	36%	3% - 100%
American - White Wheat	122	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	176	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	59	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
White Labs - Belgian Wit II Ale Yeast WLP410	24	White Labs	Ale	Medium	Low-Med	72.5%	67°F	74°F
Wyeast - Forbidden Fruit 3463	24	Wyeast	Ale	0.12	Low	74%	63°F	76°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	108	Spice	Boil	28%	0% - 100%
Gypsum	77	Water Agt	Mash	9%	0% - 80%
Irish Moss	60	Fining	Boil	42%	0% - 100%
Bitter Orange Peel	53	Flavor	Secondary	31%	0% - 100%
Calcium Chloride (dihydrate)	47	Water Agt	Mash	5%	0% - 53%
Lactic acid	45	Water Agt	Mash	56%	0% - 100%
Whirlfloc	32	Water Agt	Mash	58%	2% - 100%
Sweet Orange Peel	29	Flavor	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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