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	11612
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	5654
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	4967
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	4966
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	4611
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3991
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	3436
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	1.047	1.013		All Grain	2915
Fennel Wit	6.15 gal	6.1%	10.21	1.058	1.013		All Grain	2810
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2793

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
CRAFt 2026 Wit	250 gal	5.15%	0	1.052	1.013		All Grain	16
Heilige Arnulf, bid voor dit brouwsel.	3 gal	4.5%	21.85	1.044	1.010		All Grain	24
Hoegaarden high abv	22 L	6.49%	17.77	1.062	1.012		All Grain	28
Awesome Recipe	2300 L	4.91%	9.09	1.050	1.012		All Grain	48
Belgian Wit	85 L	5.06%	9.77	1.051	1.012		All Grain	42
HOEGAARDEN	54 L	5.65%	16.14	1.053	1.010		All Grain	57
Bruges Blond	5 gal	4.82%	0	1.047	1.010		All Grain	53
WITBIER	15 L	4.65%	16.47	1.045	1.010		extract	61
Zesty Farmhouse Wit	23 L	5.38%	16.59	1.049	1.008		All Grain	68
Trigueña	300 L	4.56%	0	1.046	1.012		All Grain	58

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,347		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,105		Adjunct	raw	2°L	34	26%	0% - 75%
Belgian - Pilsner	548	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	442		Adjunct	other	0°L	0	6%	0% - 17%
American - White Wheat	396	American	Grain	base malt	2.8°L	40	34%	3% - 80%
German - Pilsner	365	German	Grain	base malt	1.6°L	38	49%	5% - 100%
American - Pilsner	337	American	Grain	base malt	1.8°L	37	50%	9% - 100%
US - Pale 2-Row	319	US	Grain	base malt	1.8°L	37	45%	4% - 100%
German - Wheat Malt	311	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	273	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	790	3.5	49%	5% - 100%
Hallertau Mittelfruh	351	3.75	63%	8% - 100%
Cascade	204	7	42%	5% - 100%
Magnum	162	15	50%	1% - 100%
Tettnanger	161	4.5	54%	13% - 100%
East Kent Goldings	157	5	55%	10% - 100%
Styrian Goldings	157	5.5	47%	8% - 100%
Hallertau Hersbrucker	155	4	71%	12% - 100%
Citra	136	11	39%	4% - 100%
Domestic Hallertau	130	3.9	65%	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	15	American	Grain	base malt	1.8°L	38	54%	17% - 100%
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)	9	American	Grain	crystal malt	1.8°L	33	42%	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%
Munich	6		Grain	specialty malt	6°L	37	42%	26% - 58%

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	453	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	418	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	324	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	213	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	161	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	126	Lallemand	Wheat	Medium	Low	70%	63°F	72°F
Fermentis - Safale - American Ale Yeast US-05	111	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	77	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safale-WB06	77	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Imperial Yeast - B44 Whiteout	69	Imperial Yeast	Belgian Ale		Medium-low	72%	62°F	72°F

Other Ingredients Used In Witbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Coriander Seed	635	Spice	Boil	26%	0% - 100%
Gypsum	432	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	290	Flavor	Boil	31%	0% - 100%
Sweet Orange Peel	271	Flavor	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	252	Water Agt	Mash	9%	0% - 100%
Lactic acid	237	Water Agt	Mash	65%	0% - 100%
Epsom Salt	206	Water Agt	Mash	6%	0% - 100%
Orange Zest	149	Other	Mash	40%	0% - 100%
Whirlfloc	132	Fining	Boil	50%	0% - 100%
Calcium Chloride (anhydrous)	130	Water Agt	Mash	11%	0% - 100%

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