Belgian Ale - Witbier
A refreshing, elegant, tasty, moderate-strength wheat-based ale.
Flavor Profile: Pleasant malty-sweet grain flavor (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart, finish. Can have a low bready wheat flavor. Optionally has a very light lactic-tasting sourn
Ingredients: About 50% unmalted wheat and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and ar
BJCP Style GuideTop 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 | 9642 | |
VeteÖl |
25 L | 5.35% | 18.88 | 1.049 | 1.009 | All Grain | 4627 | |
Watermelon mosaic Wit |
9 L | 5.08% | 16.41 | 1.054 | 1.015 | All Grain | 4569 | |
Passionfruit Wheat |
8 gal | 5.6% | 24.23 | 1.056 | 1.013 | All Grain | 3650 | |
Blue Moon Clone |
5 gal | 4.63% | 22.09 | 1.049 | 1.013 | All Grain | 3045 | |
#74 American Witbier |
45 L | 4.83% | 19.43 | 1.052 | 1.015 | All Grain | 3042 | |
Wit Bier |
10.5 gal | 5.06% | 12.2 | 1.050 | 1.011 | All Grain | 2238 | |
Spite Row, Sour Cherry Wheat |
21 L | 4.86% | 13.11 | 1.049 | 1.012 | BIAB | 2175 | |
Blue Moon Clone |
8.5 gal | 4.53% | 14.1 | 1.046 | 1.011 | All Grain | 2059 | |
Hoegaarden Clone - JK |
73 L | 4.98% | 10.72 | 1.048 | 1.010 | All Grain | 1981 |
Newest Witbier Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Belgian Wit |
5 gal | 6.1% | 22.62 | 1.062 | 1.015 | All Grain | 12 | |
Belgian White |
5.5 gal | 5.24% | 17.99 | 1.057 | 1.017 | All Grain | 9 | |
Nøgne Ø 4885 Blanc |
50 L | 4.61% | 12.53 | 1.045 | 1.010 | All Grain | 63 | |
Zwarte witte waesem |
20 L | 5.11% | 27.01 | 1.053 | 1.014 | All Grain | 19 | |
Shuttz Wit |
11 gal | 4.75% | 13.83 | 1.049 | 1.012 | All Grain | 15 | |
Nit Witt |
9 gal | 7.08% | 31.71 | 1.060 | 1.006 | All Grain | 20 | |
Belgian witbier |
23 L | 4.92% | 18.16 | 1.052 | 1.014 | All Grain | 27 | |
Witbier - Tom and Molly |
11.2 gal | 4.68% | 0 | 1.048 | 1.012 | All Grain | 24 | |
Awesome Recipe |
140 L | 4.45% | 11.56 | 1.045 | 1.011 | extract | 20 | |
Winter test |
651 gal | 5.88% | 0 | 1.046 | 1.001 | All Grain | 20 |
Fermentables Used In Witbier Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Oats | 1,162 | Adjunct | raw |
2.2°L
|
33 | 8% | 0% - 90% | |
Flaked Wheat | 965 | Adjunct | raw |
2°L
|
34 | 26% | 2% - 75% | |
Belgian - Pilsner | 498 | Belgian | Grain | base malt |
1.6°L
|
37 | 50% | 5% - 100% |
Rice Hulls | 371 | Adjunct | other |
0°L
|
0 | 6% | 0% - 17% | |
American - White Wheat | 369 | American | Grain | base malt |
2.8°L
|
40 | 33% | 4% - 80% |
German - Pilsner | 354 | German | Grain | base malt |
1.6°L
|
38 | 49% | 5% - 100% |
US - Pale 2-Row | 315 | US | Grain | base malt |
1.8°L
|
37 | 45% | 4% - 100% |
American - Pilsner | 312 | American | Grain | base malt |
1.8°L
|
37 | 49% | 9% - 100% |
German - Wheat Malt | 277 | German | Grain | base malt |
2°L
|
37 | 34% | 1% - 85% |
Belgian - Wheat | 246 | Belgian | Grain | base malt |
1.8°L
|
38 | 37% | 2% - 100% |
Hops Used In Witbier Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Saaz | 691 | 3.5 | 49% | 5% - 100% |
Hallertau Mittelfruh | 291 | 3.75 | 65% | 13% - 100% |
Cascade | 179 | 7 | 42% | 5% - 100% |
Hallertau Hersbrucker | 147 | 4 | 71% | 12% - 100% |
Tettnanger | 142 | 4.5 | 52% | 13% - 100% |
Magnum | 140 | 15 | 52% | 3% - 100% |
East Kent Goldings | 138 | 5 | 56% | 10% - 100% |
Styrian Goldings | 125 | 5.5 | 47% | 9% - 100% |
Domestic Hallertau | 122 | 3.9 | 65% | 17% - 100% |
Citra | 114 | 11 | 39% | 4% - 100% |
Steeping Grains Used In Witbier Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Oats | 26 | Adjunct | raw |
2.2°L
|
33 | 38% | 2% - 100% | |
Flaked Wheat | 26 | Adjunct | raw |
2°L
|
34 | 46% | 8% - 100% | |
US - Pale 2-Row | 16 | US | Grain | base malt |
1.8°L
|
37 | 46% | 17% - 100% |
American - Wheat | 14 | American | Grain | base malt |
1.8°L
|
38 | 51% | 17% - 88% |
American - White Wheat | 12 | American | Grain | base malt |
2.8°L
|
40 | 36% | 17% - 67% |
German - Carapils | 9 | German | Grain | crystal malt |
1.3°L
|
35 | 42% | 2% - 100% |
American - Carapils (Dextrine Malt) | 8 | American | Grain | crystal malt |
1.8°L
|
33 | 45% | 17% - 100% |
German - CaraFoam | 7 | German | Grain | crystal malt |
1.8°L
|
37 | 42% | 18% - 100% |
Munich - Light 10L | 7 | Grain | specialty malt |
10°L
|
33 | 27% | 13% - 33% | |
Belgian - Wheat | 6 | Belgian | Grain | base malt |
1.8°L
|
38 | 39% | 18% - 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 | 432 | White Labs | Ale | Medium | Low-Med | 76% | 19.4°C | 23.3°C |
Wyeast - Belgian Witbier 3944 | 395 | Wyeast | Ale | 0.12 | Med-Low | 74% | 16.7°C | 23.9°C |
Mangrove Jack - Belgian Wit M21 | 282 | Mangrove Jack | Ale | n/a | Med-Low | 72.5% | 17.8°C | 25°C |
Fermentis - Safbrew - Specialty Ale Yeast T-58 | 205 | Fermentis / Safale | Ale | 0.115 | High | 70% | 12.2°C | 25°C |
Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 137 | Fermentis / Safale | Wheat | .105 | Low | 86% | 12.2°C | 25°C |
Fermentis - Safale - American Ale Yeast US-05 | 93 | Fermentis / Safale | Ales | Low | Medium | 81% | 12.2°C | 25°C |
Fermentis - Safbrew - General/Belgian Yeast S-33 | 67 | Fermentis / Safale | Ale | 0.115 | High | 70% | 12.2°C | 25°C |
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST | 63 | Lallemand | Wheat | Medium | Low | 70% | 17.2°C | 22.2°C |
Imperial Yeast - B44 Whiteout | 54 | Imperial Yeast | Belgian Ale | Medium-low | 72% | 16.7°C | 22.2°C | |
Fermentis - Safale-WB06 | 46 | Fermentis / Safale | Ales | High | Low | 78% | 15°C | 23.9°C |
Other Ingredients Used In Witbier Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Coriander Seed | 446 | Spice | Mash | 28% | 0% - 100% |
Gypsum | 321 | Water Agt | Sparge | 9% | 0% - 100% |
Bitter Orange Peel | 187 | Flavor | Boil | 31% | 0% - 100% |
Calcium Chloride (dihydrate) | 172 | Water Agt | Mash | 9% | 0% - 92% |
Sweet Orange Peel | 172 | Flavor | Boil | 36% | 0% - 100% |
Lactic acid | 169 | Water Agt | Mash | 65% | 0% - 100% |
Epsom Salt | 139 | Water Agt | Mash | 5% | 0% - 100% |
Whirlfloc | 110 | Water Agt | Boil | 49% | 0% - 100% |
Orange Zest | 109 | Flavor | Boil | 42% | 0% - 100% |
Irish Moss | 94 | Fining | Boil | 41% | 0% - 100% |