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Steeping Grains Used In Witbier Recipes

Name Recipes Avg. Usage Usage Range
Flaked Wheat 21 45% 14% - 100%
Flaked Oats 17 47% 20% - 100%
American - White Wheat 10 49% 25% - 100%
American - Pale 2-Row 7 40% 33% - 50%
Belgian - Wheat 4 49% 33% - 86%
American - Carapils (Dextrine Malt) 4 47% 25% - 100%
American - Wheat 4 50% 25% - 100%
Rolled Oats 4 68% 20% - 100%
Belgian - Biscuit 3 27% 17% - 40%
Belgian - Pilsner 3 31% 25% - 33%
Belgian - Aromatic 3 47% 17% - 100%
Flaked Barley 2 100% 100% - 100%
Torrified Wheat 2 75% 50% - 100%
Belgian - Cara 20L 2 29% 25% - 33%
Belgian - Caramel Pils 2 37% 33% - 40%
American - Caramel / Crystal 60L 2 42% 33% - 50%
German - Pale Ale 1 50% 50% - 50%
American - Pale Ale 1 50% 50% - 50%
Briess - Brewers Red Wheat Flakes 1 50% 50% - 50%
Weyermann - CARABELGE 1 50% 50% - 50%
German - Wheat Malt 1 22% 22% - 22%
Canadian - Honey Malt 1 25% 25% - 25%
American - Pilsner 1 100% 100% - 100%
American - CaraCrystal Wheat Malt 1 67% 67% - 67%
Briess - Brewers Torrified Wheat 1 100% 100% - 100%
German - Carapils 1 50% 50% - 50%
American - Munich - Light 10L 1 17% 17% - 17%
United Kingdom - Dextrine Malt 1 11% 11% - 11%
Canadian - Pale Wheat 1 100% 100% - 100%
American - Caramel / Crystal 30L 1 17% 17% - 17%
German - Melanoidin 1 50% 50% - 50%
Rice Hulls 1 15% 15% - 15%
United Kingdom - Oat Malt 1 25% 25% - 25%
German - Acidulated Malt 1 50% 50% - 50%
American - Caramel / Crystal 40L 1 100% 100% - 100%
German - Munich Light 1 14% 14% - 14%
American - Pale 6-Row 1 25% 25% - 25%
United Kingdom - Wheat 1 50% 50% - 50%
German - Bohemian Pilsner 1 24% 24% - 24%
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