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	9750
VeteÖl	25 L	5.35%	18.88	1.049	1.009		All Grain	4681
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	4622
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	3686
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	3105
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3088
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	2289
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2206
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	2130
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	2103

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Witless in Indy	5.5 gal	4.94%	17.51	1.052	1.015		BIAB	5
Blood orang wheat	310 gal	5.32%	11.58	1.052	1.011		All Grain	2
Witbier	5.5 gal	4.68%	17.77	1.048	1.013		All Grain	17
Belgian Wheat Beer	5.5 gal	4.86%	20.15	1.051	1.013		All Grain	18
Loaded Wit	930 gal	4.71%	17.6	1.046	1.011		All Grain	14
MB7 - Mo Betah	5.5 gal	5.74%	32.96	1.059	1.015		All Grain	14
Classic Udon Wheat Town	5 L	4.67%	16.13	1.047	1.012		All Grain	16
Loaded Wit	930 gal	4.89%	16.89	1.048	1.011		All Grain	18
Witbier	3 gal	4.99%	10.77	1.050	1.012		BIAB	7
Belgian Witbier	1000 L	4.75%	11.77	1.050	1.013		All Grain	26

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,175		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	971		Adjunct	raw	2°L	34	26%	2% - 75%
Belgian - Pilsner	502	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	374		Adjunct	other	0°L	0	6%	0% - 17%
American - White Wheat	370	American	Grain	base malt	2.8°L	40	34%	4% - 80%
German - Pilsner	355	German	Grain	base malt	1.6°L	38	49%	5% - 100%
US - Pale 2-Row	318	US	Grain	base malt	1.8°L	37	45%	4% - 100%
American - Pilsner	313	American	Grain	base malt	1.8°L	37	49%	9% - 100%
German - Wheat Malt	284	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	248	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	702	3.5	49%	5% - 100%
Hallertau Mittelfruh	293	3.75	65%	13% - 100%
Cascade	180	7	42%	5% - 100%
Hallertau Hersbrucker	149	4	71%	12% - 100%
Tettnanger	143	4.5	52%	13% - 100%
Magnum	141	15	52%	3% - 100%
East Kent Goldings	140	5	56%	10% - 100%
Styrian Goldings	129	5.5	47%	9% - 100%
Domestic Hallertau	122	3.9	65%	17% - 100%
Citra	116	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	433	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	398	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	285	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	207	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	137	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	94	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	68	Lallemand	Wheat	Medium	Low	70%	63°F	72°F
Fermentis - Safbrew - General/Belgian Yeast S-33	67	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Imperial Yeast - B44 Whiteout	54	Imperial Yeast	Belgian Ale		Medium-low	72%	62°F	72°F
Fermentis - Safale-WB06	48	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	458	Spice	Whirlpool	28%	0% - 100%
Gypsum	329	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	196	Flavor	Mash	32%	0% - 100%
Sweet Orange Peel	185	Flavor	Whirlpool	36%	0% - 100%
Calcium Chloride (dihydrate)	177	Water Agt	Mash	9%	0% - 92%
Lactic acid	173	Water Agt	Mash	65%	0% - 100%
Epsom Salt	143	Water Agt	Mash	5%	0% - 100%
Orange Zest	109	Spice	Boil	42%	0% - 100%
Whirlfloc	109	Fining	Boil	49%	0% - 100%
Irish Moss	95	Fining	Boil	41%	0% - 100%

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