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	9970
VeteÖl	25 L	5.35%	18.88	1.049	1.009		All Grain	4787
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	4742
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	3785
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	3239
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3175
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	2396
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	2359
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	2327
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2273

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
witbier	11 L	4.66%	37.38	1.051	1.016		All Grain	26
witbier	11 L	7%	44.53	1.071	1.018		All Grain	21
witbier	11 L	5.01%	48.87	1.055	1.017		All Grain	26
Witbier	500 L	4.46%	10.96	1.044	1.010		All Grain	16
Cumquat witbier	21 L	4.05%	14.86	1.041	1.010		All Grain	17
Wit	21 L	4.8%	13.78	1.048	1.011		All Grain	29
Hibiscus wheat	5.5 gal	6.19%	31.57	1.059	1.012		All Grain	38
No More Kronies On The East Coast	48 L	5.79%	14.12	1.059	1.015		All Grain	42
Wit way do we go	5.5 gal	5.13%	20.99	1.052	1.012		All Grain	53
Nit-Wit	14 gal	5.5%	9.16	1.057	1.015		All Grain	50

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,205		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	990		Adjunct	raw	2°L	34	26%	2% - 80%
Belgian - Pilsner	508	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	389		Adjunct	other	0°L	0	6%	0% - 17%
American - White Wheat	374	American	Grain	base malt	2.8°L	40	33%	4% - 80%
German - Pilsner	356	German	Grain	base malt	1.6°L	38	49%	5% - 100%
American - Pilsner	320	American	Grain	base malt	1.8°L	37	49%	9% - 100%
US - Pale 2-Row	317	US	Grain	base malt	1.8°L	37	45%	4% - 100%
German - Wheat Malt	287	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	255	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	719	3.5	49%	5% - 100%
Hallertau Mittelfruh	302	3.75	65%	13% - 100%
Cascade	184	7	42%	5% - 100%
Hallertau Hersbrucker	152	4	70%	12% - 100%
East Kent Goldings	147	5	55%	10% - 100%
Magnum	145	15	52%	1% - 100%
Tettnanger	145	4.5	52%	13% - 100%
Styrian Goldings	140	5.5	47%	8% - 100%
Domestic Hallertau	126	3.9	65%	17% - 100%
Citra	120	11	39%	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	436	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	403	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	288	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	212	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	140	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	95	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	76	Lallemand	Wheat	Medium	Low	70%	63°F	72°F
Fermentis - Safbrew - General/Belgian Yeast S-33	69	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Imperial Yeast - B44 Whiteout	56	Imperial Yeast	Belgian Ale		Medium-low	72%	62°F	72°F
Fermentis - Safale-WB06	54	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F

Other Ingredients Used In Witbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Coriander Seed	494	Spice	Boil	27%	0% - 100%
Gypsum	349	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	213	Flavor	Boil	31%	0% - 100%
Sweet Orange Peel	197	Flavor	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	188	Water Agt	Mash	9%	0% - 92%
Lactic acid	184	Water Agt	Mash	64%	0% - 100%
Epsom Salt	156	Water Agt	Mash	5%	0% - 100%
Orange Zest	114	Spice	Mash	42%	0% - 100%
Whirlfloc	111	Water Agt	Boil	48%	0% - 100%
Calcium Chloride (anhydrous)	104	Water Agt	Mash	11%	0% - 100%

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