Recipes: Witbier

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Style Profile based on 1,936 recipes

OG

1.052

FG

1.012

IBU

17

ABV

5.2%

BU:GU

0.33

Hops

2.4 g/L

Grain Bill Composition

  • 100% Base
  • 5% Crystal
  • 5% Toast
  • 4% Roast
  • 3% Acid

Median % of grist by malt category

Common Hops

  • 22% Samba
  • 10% Saaz (CZ)
  • 9% Hallertau Mittelfrüh
  • 9% East Kent Goldings
  • 7% Hallertauer Hersbrucker
  • 6% Cascade
  • 5% Hallertau Taurus
  • 5% Magnum (GR)
  • 5% Tettnanger
  • 5% Styrian Golding

% of Witbier recipes using each hop

Common Fermentables

  • 22% Wheat, Flaked
  • 20% Flaked Oats
  • 19% Oats, Flaked
  • 16% Rice Hulls
  • 15% Flaked Wheat
  • 11% Pilsner (2 Row) Bel
  • 8% White Wheat Malt
  • 7% Wheat Malt, Bel
  • 7% Belgian - Pilsner
  • 7% Pale Malt (2 Row) US

Colour = malt category · bar = % of recipes

Common Yeasts

  • 18% Belgian Wit Ale Yeast (WLP400) White Labs
  • 12% Belgian Witbier (3944) Wyeast Labs
  • 7% SafBrew Specialty Ale (T-58) Fermentis
  • 7% Belgian Wit (M21) Mangrove Jack
  • 6% Safbrew Wheat (WB-06) Fermentis
  • 3% Safale American (US-05) Fermentis
  • 2% Belgian Wit II (WLP410) White Labs
  • 1% SafAle German Ale (K-97) Fermentis
  • 1% Forbidden Fruit (3463) Wyeast Labs
  • 1% SafAle English Ale (S-04) Fermentis

% of Witbier recipes using each strain

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