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	12.6 °P	3.1 °P		Partial Mash	10535
Watermelon mosaic Wit	9 L	5.08%	16.41	13.3 °P	3.8 °P		All Grain	5042
Passionfruit Wheat	8 gal	5.6%	24.23	13.8 °P	3.3 °P		All Grain	4197
Blue Moon Clone	5 gal	4.63%	22.09	12.2 °P	3.3 °P		All Grain	3663
#74 American Witbier	45 L	4.83%	19.43	12.9 °P	3.8 °P		All Grain	3427
Hoegaarden Clone - JK	73 L	4.98%	10.72	11.9 °P	2.6 °P		All Grain	3275
Wit Bier	10.5 gal	5.06%	12.2	12.4 °P	2.8 °P		All Grain	2816
Blue Moon Clone	8.5 gal	4.53%	14.1	11.4 °P	2.8 °P		All Grain	2792
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	12.2 °P	3.1 °P		BIAB	2468
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	11.7 °P	3.3 °P		All Grain	2275

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Punch Drunk (old)	30 L	4.98%	13.57	11.7 °P	2.3 °P		Partial Mash	15
tRIGUEÑA	300 L	4.74%	0	11.9 °P	3.1 °P		All Grain	14
Bello Wit	700 L	4.37%	14.45	11 °P	2.8 °P		All Grain	14
Nerm	6 gal	5.56%	20.6	12.2 °P	1.5 °P		All Grain	16
BBH Wit	23 L	5.43%	11.06	13.6 °P	3.6 °P		All Grain	24
Green mandarin Belgian witbeer	20 L	5.48%	14.57	14.7 °P	4.6 °P		All Grain	56
lavender White bear	22 L	5.18%	13.91	13.3 °P	3.8 °P		All Grain	28
First Custom Recipe	5.5 gal	6.31%	20.85	15.2 °P	3.6 °P		BIAB	22
Belgan Witbier	28 L	4.42%	18.77	11.4 °P	3.1 °P		All Grain	33
Awesome Recipe	30 L	1.56%	0	4.1 °P	1 °P		All Grain	20

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,262		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,032		Adjunct	raw	2°L	34	26%	0% - 75%
Belgian - Pilsner	523	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	409		Adjunct	other	0°L	0	6%	0% - 17%
American - White Wheat	386	American	Grain	base malt	2.8°L	40	33%	3% - 80%
German - Pilsner	358	German	Grain	base malt	1.6°L	38	49%	5% - 100%
US - Pale 2-Row	323	US	Grain	base malt	1.8°L	37	45%	4% - 100%
American - Pilsner	322	American	Grain	base malt	1.8°L	37	49%	9% - 100%
German - Wheat Malt	300	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	262	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	742	3.5	49%	5% - 100%
Hallertau Mittelfruh	323	3.75	65%	13% - 100%
Cascade	191	7	42%	5% - 100%
Hallertau Hersbrucker	153	4	71%	12% - 100%
Magnum	153	15	50%	1% - 100%
East Kent Goldings	152	5	55%	10% - 100%
Tettnanger	151	4.5	53%	13% - 100%
Styrian Goldings	143	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	440	White Labs	Ale	Medium	Low-Med	76%	19.4°C	23.3°C
Wyeast - Belgian Witbier 3944	410	Wyeast	Ale	0.12	Med-Low	74%	16.7°C	23.9°C
Mangrove Jack - Belgian Wit M21	305	Mangrove Jack	Ale	n/a	Med-Low	72.5%	17.8°C	25°C
Fermentis - Safbrew - Specialty Ale Yeast T-58	211	Fermentis / Safale	Ale	0.115	High	70%	12.2°C	25°C
Fermentis - Safbrew - Wheat Beer Yeast WB-06	147	Fermentis / Safale	Wheat	.105	Low	86%	12.2°C	25°C
Fermentis - Safale - American Ale Yeast US-05	101	Fermentis / Safale	Ales	Low	Medium	81%	12.2°C	25°C
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	94	Lallemand	Wheat	Medium	Low	70%	17.2°C	22.2°C
Fermentis - Safbrew - General/Belgian Yeast S-33	71	Fermentis / Safale	Ale	0.115	High	70%	12.2°C	25°C
Imperial Yeast - B44 Whiteout	64	Imperial Yeast	Belgian Ale		Medium-low	72%	16.7°C	22.2°C
Fermentis - Safale-WB06	62	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	540	Spice	Mash	27%	0% - 100%
Gypsum	378	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	239	Flavor	Boil	31%	0% - 100%
Sweet Orange Peel	222	Flavor	Whirlpool	35%	0% - 100%
Calcium Chloride (dihydrate)	208	Water Agt	Mash	9%	0% - 92%
Lactic acid	204	Water Agt	Mash	65%	0% - 100%
Epsom Salt	178	Water Agt	Mash	5%	0% - 100%
Orange Zest	131	Spice	Whirlpool	42%	0% - 100%
Whirlfloc	119	Fining	Boil	48%	0% - 100%
Calcium Chloride (anhydrous)	113	Water Agt	Mash	11%	0% - 100%

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