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	11752
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	5730
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	5136
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	5060
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	4711
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	4067
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	3544
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	1.047	1.013		All Grain	3008
Fennel Wit	6.15 gal	6.1%	10.21	1.058	1.013		All Grain	2919
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2855

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Blond	5.5 gal	5.93%	38.34	1.056	1.011		BIAB	39
Allagash-ish V.4	5.5 gal	5.29356%	0	1.057	1.016		All Grain	10
Equatorial Extract Wheat	10 gal	5.11%	19.19	1.052	1.013		extract	55
Gaarden Hoe Twist	11 gal	6.01%	18.06	1.061	1.015		extract	52
Sunshine Wheat Beer klōn	6 gal	5%	14.62	1.046	1.008		All Grain	64
Witbier	19 L	5.46%	15.25	1.048	1.007		All Grain	93
Aer	45 L	5.26%	8.48	1.052	1.012		All Grain	76
Sträsoevaak Witbier "v3”	22 L	5.08%	19.99	1.048	1.010		BIAB	162
Witbier	23 L	4.77%	34.33	1.047	1.011		All Grain	96
Pink Pony Punch	5 gal	5.32%	0	1.052	1.012		BIAB	164

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,361		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,117		Adjunct	raw	2°L	34	26%	0% - 75%
Belgian - Pilsner	554	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	447		Adjunct	other	0°L	0	6%	0% - 17%
American - White Wheat	399	American	Grain	base malt	2.8°L	40	34%	3% - 80%
German - Pilsner	366	German	Grain	base malt	1.6°L	38	49%	5% - 100%
American - Pilsner	339	American	Grain	base malt	1.8°L	37	50%	9% - 100%
US - Pale 2-Row	320	US	Grain	base malt	1.8°L	37	45%	4% - 100%
German - Wheat Malt	313	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	275	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	798	3.5	49%	5% - 100%
Hallertau Mittelfruh	359	3.75	64%	8% - 100%
Cascade	205	7	42%	5% - 100%
Magnum	165	15	51%	1% - 100%
Tettnanger	165	4.5	53%	13% - 100%
East Kent Goldings	159	5	54%	10% - 100%
Hallertau Hersbrucker	158	4	71%	12% - 100%
Styrian Goldings	158	5.5	47%	8% - 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	43%	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	458	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	420	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	325	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	215	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	163	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	131	Lallemand	Wheat	Medium	Low	70%	63°F	72°F
Fermentis - Safale - American Ale Yeast US-05	112	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale-WB06	78	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Fermentis - Safbrew - General/Belgian Yeast S-33	77	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°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	650	Spice	Boil	26%	0% - 100%
Gypsum	438	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	297	Flavor	Mash	30%	0% - 100%
Sweet Orange Peel	280	Flavor	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	257	Water Agt	Mash	9%	0% - 100%
Lactic acid	245	Water Agt	Mash	65%	0% - 100%
Epsom Salt	209	Water Agt	Mash	6%	0% - 100%
Orange Zest	153	Spice	Boil	41%	0% - 100%
Whirlfloc	137	Fining	Boil	49%	0% - 100%
Calcium Chloride (anhydrous)	132	Water Agt	Mash	11%	0% - 100%

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