Belgian Ale - Witbier - Beer Recipes | Brewer's Friend
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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 Guide

Top 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%

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