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	10843
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	5196
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	4428
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	3903
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	3584
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3572
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	3009
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	2990
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2548
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	1.047	1.013		All Grain	2438

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
WITBIER II	7 L	5.21%	18.26	1.052	1.013		All Grain	12
26. Blonde ale 170825	24 L	5.22%	20.9	1.055	1.015		All Grain	26
Allagash White	2 gal	5.33%	8.3	1.052	1.011		extract	19
Barliman Wit	5.5 gal	5.09%	13.5	1.049	1.010		All Grain	29
Witbier	21 L	5.18%	12.33	1.051	1.011		All Grain	36
La dame blanche v2	14 L	5.26%	27.31	1.045	1.005		BIAB	139
Matt's Witbier - BIAB	5.5 gal	5.12%	16.21	1.050	1.011		BIAB	76
PUB 114 - Citrus Trip	235 gal	5.44%	2.79	1.055	1.014		All Grain	49
Witbier with Hoegarden water profile	23 L	5.2%	18.97	1.051	1.012		All Grain	62
Summer Sunrise 2.0	5 gal	0%	15.11	1.000	1.000		All Grain	36

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,286		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,054		Adjunct	raw	2°L	34	26%	0% - 75%
Belgian - Pilsner	526	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	417		Adjunct	other	0°L	0	6%	0% - 17%
American - White Wheat	391	American	Grain	base malt	2.8°L	40	34%	3% - 80%
German - Pilsner	362	German	Grain	base malt	1.6°L	38	49%	5% - 100%
American - Pilsner	327	American	Grain	base malt	1.8°L	37	49%	9% - 100%
US - Pale 2-Row	325	US	Grain	base malt	1.8°L	37	45%	4% - 100%
German - Wheat Malt	303	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	264	Belgian	Grain	base malt	1.8°L	38	38%	2% - 100%

Hops Used In Witbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	749	3.5	49%	5% - 100%
Hallertau Mittelfruh	335	3.75	64%	8% - 100%
Cascade	198	7	42%	5% - 100%
Magnum	156	15	50%	1% - 100%
Tettnanger	156	4.5	53%	13% - 100%
Hallertau Hersbrucker	154	4	70%	12% - 100%
East Kent Goldings	152	5	55%	10% - 100%
Styrian Goldings	148	5.5	47%	8% - 100%
Citra	128	11	40%	4% - 100%
Domestic Hallertau	127	3.9	64%	11% - 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	411	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	308	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	211	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	152	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	109	Lallemand	Wheat	Medium	Low	70%	63°F	72°F
Fermentis - Safale - American Ale Yeast US-05	102	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	73	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Imperial Yeast - B44 Whiteout	65	Imperial Yeast	Belgian Ale		Medium-low	72%	62°F	72°F
Fermentis - Safale-WB06	65	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	562	Spice	Boil	27%	0% - 100%
Gypsum	395	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	248	Flavor	Boil	31%	0% - 100%
Sweet Orange Peel	233	Flavor	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	221	Water Agt	Mash	9%	0% - 92%
Lactic acid	209	Water Agt	Mash	65%	0% - 100%
Epsom Salt	187	Water Agt	Mash	6%	0% - 100%
Orange Zest	135	Spice	Boil	41%	0% - 100%
Whirlfloc	123	Flavor	Boil	49%	0% - 100%
Calcium Chloride (anhydrous)	114	Water Agt	Mash	11%	0% - 100%

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