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 GuideTop 10 Witbier Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Blanche |
60 L | 4.98% | 13.61 | 1.053 | 1.015 | All Grain | 9077 | |
12 Wittbier |
23 L | 5.18% | 20.85 | 1.051 | 1.012 | Partial Mash | 8470 | |
Løvstakken Wit |
26 L | 4.96% | 16.27 | 1.054 | 1.016 | All Grain | 5616 | |
VeteÖl |
25 L | 5.35% | 18.88 | 1.049 | 1.009 | All Grain | 4103 | |
Watermelon mosaic Wit |
9 L | 5.08% | 16.41 | 1.054 | 1.015 | All Grain | 4027 | |
Passionfruit Wheat |
8 gal | 5.6% | 24.23 | 1.056 | 1.013 | All Grain | 3078 | |
#74 American Witbier |
45 L | 4.83% | 19.43 | 1.052 | 1.015 | All Grain | 2592 | |
Blue Moon Clone |
5 gal | 4.63% | 22.09 | 1.049 | 1.013 | All Grain | 2381 | |
Spite Row, Sour Cherry Wheat |
21 L | 4.86% | 13.11 | 1.049 | 1.012 | BIAB | 1909 | |
Wit Bier |
10.5 gal | 5.06% | 12.2 | 1.050 | 1.011 | All Grain | 1756 |
Newest Witbier Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Witbier 24A 001 |
11 L | 4.51% | 9.07 | 1.049 | 1.015 | All Grain | 5 | |
Belgian Wit |
5.5 gal | 5.24% | 11.77 | 1.052 | 1.012 | All Grain | 11 | |
Awesome Recipe |
20.8 L | 6.4% | 46.85 | 1.066 | 1.017 | All Grain | 9 | |
Wit |
93 gal | 5.42% | 21.89 | 1.055 | 1.014 | All Grain | 13 | |
Blanche de Chambly Clone |
42 L | 5.85% | 13.31 | 1.058 | 1.014 | All Grain | 53 | |
Wits end |
5 gal | 5.25% | 24.23 | 1.055 | 1.015 | BIAB | 15 | |
Raspberry Wit |
5 gal | 5.13% | 0 | 1.047 | 1.008 | BIAB | 17 | |
MALIBU |
350 L | 6.92% | 12.01 | 1.082 | 1.030 | All Grain | 50 | |
JZ Blue Moon |
5.5 gal | 5.65% | 18.32 | 1.056 | 1.013 | All Grain | 21 | |
Belgian Witbier 1/23 |
6.75 gal | 5.74% | 12.83 | 1.059 | 1.016 | All Grain | 24 |
Fermentables Used In Witbier Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Oats | 1,060 | Adjunct | raw |
2.2°L
|
33 | 8% | 0% - 90% | |
Flaked Wheat | 909 | Adjunct | raw |
2°L
|
34 | 26% | 2% - 75% | |
Belgian - Pilsner | 471 | Belgian | Grain | base malt |
1.6°L
|
37 | 50% | 5% - 100% |
American - White Wheat | 347 | American | Grain | base malt |
2.8°L
|
40 | 34% | 4% - 80% |
German - Pilsner | 343 | German | Grain | base malt |
1.6°L
|
38 | 49% | 5% - 100% |
Rice Hulls | 329 | Adjunct | other |
0°L
|
0 | 6% | 0% - 17% | |
US - Pale 2-Row | 306 | US | Grain | base malt |
1.8°L
|
37 | 46% | 4% - 100% |
American - Pilsner | 293 | American | Grain | base malt |
1.8°L
|
37 | 49% | 9% - 100% |
German - Wheat Malt | 265 | German | Grain | base malt |
2°L
|
37 | 34% | 1% - 85% |
Belgian - Wheat | 233 | 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 | 630 | 3.5 | 48% | 5% - 100% |
Hallertau Mittelfruh | 267 | 3.75 | 66% | 9% - 100% |
Cascade | 163 | 7 | 41% | 5% - 100% |
Hallertau Hersbrucker | 140 | 4 | 71% | 12% - 100% |
East Kent Goldings | 135 | 5 | 56% | 10% - 100% |
Magnum | 135 | 15 | 51% | 3% - 100% |
Tettnanger | 130 | 4.5 | 51% | 13% - 100% |
Domestic Hallertau | 122 | 3.9 | 64% | 17% - 100% |
Styrian Goldings | 120 | 5.5 | 47% | 9% - 100% |
Citra | 105 | 11 | 38% | 3% - 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 | 14 | US | Grain | base malt |
1.8°L
|
37 | 43% | 17% - 100% |
American - Wheat | 12 | American | Grain | base malt |
1.8°L
|
38 | 54% | 25% - 88% |
American - White Wheat | 11 | American | Grain | base malt |
2.8°L
|
40 | 37% | 18% - 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% |
Belgian - Wheat | 6 | Belgian | Grain | base malt |
1.8°L
|
38 | 39% | 18% - 100% |
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 | 418 | White Labs | Ale | Medium | Low-Med | 76% | 67°F | 74°F |
Wyeast - Belgian Witbier 3944 | 370 | Wyeast | Ale | 0.12 | Med-Low | 74% | 62°F | 75°F |
Mangrove Jack - Belgian Wit M21 | 248 | Mangrove Jack | Ale | n/a | Med-Low | 72.5% | 64°F | 77°F |
Fermentis - Safbrew - Specialty Ale Yeast T-58 | 200 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 130 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
Fermentis - Safale - American Ale Yeast US-05 | 83 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Fermentis - Safbrew - General/Belgian Yeast S-33 | 64 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Imperial Yeast - B44 Whiteout | 48 | Imperial Yeast | Belgian Ale | Medium-low | 72% | 62°F | 72°F | |
White Labs - Belgian Wit II Ale Yeast WLP410 | 43 | White Labs | Ale | Medium | Low-Med | 72.5% | 67°F | 74°F |
Fermentis - Safale-WB06 | 34 | 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 | 357 | Spice | Boil | 28% | 0% - 100% |
Gypsum | 283 | Water Agt | Mash | 10% | 0% - 100% |
Bitter Orange Peel | 152 | Flavor | Boil | 30% | 0% - 86% |
Calcium Chloride (dihydrate) | 147 | Water Agt | Mash | 11% | 0% - 92% |
Lactic acid | 146 | Water Agt | Mash | 65% | 0% - 100% |
Epsom Salt | 117 | Water Agt | Mash | 5% | 0% - 100% |
Sweet Orange Peel | 116 | Flavor | Boil | 36% | 0% - 100% |
Whirlfloc | 104 | Fining | Boil | 50% | 0% - 100% |
Irish Moss | 91 | Fining | Mash | 41% | 0% - 100% |
Orange Zest | 87 | Spice | Boil | 41% | 0% - 100% |