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Steeping Grains Used In Witbier Recipes

Name Recipes Avg. Usage Usage Range
Flaked Wheat 21 45% 14% - 100%
Flaked Oats 16 47% 20% - 100%
American - White Wheat 9 52% 25% - 100%
Pale 2-Row 7 40% 33% - 50%
American - Carapils (Dextrine Malt) 4 47% 25% - 100%
American - Wheat 4 50% 25% - 100%
Rolled Oats 4 68% 20% - 100%
Belgian - Wheat 4 49% 33% - 86%
Belgian - Biscuit 3 27% 17% - 40%
Belgian - Pilsner 3 31% 25% - 33%
Torrified Wheat 2 75% 50% - 100%
Flaked Barley 2 100% 100% - 100%
Belgian - Cara 20L 2 29% 25% - 33%
Munich - Light 10L 2 15% 14% - 17%
Belgian - Caramel Pils 2 37% 33% - 40%
Belgian - Aromatic 2 21% 17% - 25%
American - Caramel / Crystal 60L 2 42% 33% - 50%