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	10642
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	5108
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	4288
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	3745
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3477
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	3400
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	2882
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	2856
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2494
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	1.047	1.013		All Grain	2359

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Till Death Brew Us Apart	210 L	5.36%	9	1.054	1.014		All Grain	8
Till Death Brew Us Apart	210 L	5.36%	9	1.054	1.014		All Grain	10
Witbier	250 gal	5.3%	12.67	1.047	1.007		All Grain	12
Belgian Wheat	15.5 gal	5.25%	21.12	1.052	1.012		All Grain	11
Funny but with words 1.1	6 gal	6.18%	18.43	1.060	1.015		All Grain	16
Witbier 60L	60 L	4.78%	17.71	1.049	1.012		All Grain	16
Summer Belgian Witbier	2 gal	5.06%	11.21	1.050	1.012		BIAB	23
Summer Belgian Wit	5.5 gal	5.29%	8.25	1.054	1.013		All Grain	29
Awesome Recipe	15 L	7.17%	0	1.073	1.018		All Grain	17
Witbier/Leftovers	22 L	5.47%	14.71	1.055	1.013		extract	25

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,270		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,040		Adjunct	raw	2°L	34	26%	0% - 75%
Belgian - Pilsner	526	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	411		Adjunct	other	0°L	0	6%	0% - 17%
American - White Wheat	387	American	Grain	base malt	2.8°L	40	33%	3% - 80%
German - Pilsner	360	German	Grain	base malt	1.6°L	38	49%	5% - 100%
US - Pale 2-Row	326	US	Grain	base malt	1.8°L	37	45%	4% - 100%
American - Pilsner	325	American	Grain	base malt	1.8°L	37	50%	9% - 100%
German - Wheat Malt	299	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	263	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	744	3.5	49%	5% - 100%
Hallertau Mittelfruh	327	3.75	65%	13% - 100%
Cascade	196	7	42%	5% - 100%
Magnum	155	15	51%	1% - 100%
Hallertau Hersbrucker	153	4	70%	12% - 100%
East Kent Goldings	152	5	55%	10% - 100%
Tettnanger	152	4.5	53%	13% - 100%
Styrian Goldings	146	5.5	47%	8% - 100%
Domestic Hallertau	125	3.9	64%	11% - 100%
Citra	123	11	40%	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	442	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	410	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	305	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	212	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	147	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	102	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	99	Lallemand	Wheat	Medium	Low	70%	63°F	72°F
Fermentis - Safbrew - General/Belgian Yeast S-33	73	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Imperial Yeast - B44 Whiteout	64	Imperial Yeast	Belgian Ale		Medium-low	72%	62°F	72°F
Fermentis - Safale-WB06	63	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F

Other Ingredients Used In Witbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Coriander Seed	546	Fining	Mash	27%	0% - 100%
Gypsum	386	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	240	Spice	Boil	31%	0% - 100%
Sweet Orange Peel	226	Flavor	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	213	Water Agt	Mash	9%	0% - 92%
Lactic acid	206	Water Agt	Mash	65%	0% - 100%
Epsom Salt	180	Water Agt	Mash	6%	0% - 100%
Orange Zest	132	Flavor	Boil	42%	0% - 100%
Whirlfloc	119	Water Agt	Boil	48%	0% - 100%
Calcium Chloride (anhydrous)	115	Water Agt	Mash	11%	0% - 100%

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