Belgian Ale - Witbier - Beer Recipes | Brewer's Friend
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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 9708
VeteÖl
25 L 5.35% 18.88 1.049 1.009
All Grain 4659
Watermelon mosaic Wit
9 L 5.08% 16.41 1.054 1.015
All Grain 4607
Passionfruit Wheat
8 gal 5.6% 24.23 1.056 1.013
All Grain 3671
Blue Moon Clone
5 gal 4.63% 22.09 1.049 1.013
All Grain 3080
#74 American Witbier
45 L 4.83% 19.43 1.052 1.015
All Grain 3059
Wit Bier
10.5 gal 5.06% 12.2 1.050 1.011
All Grain 2267
Spite Row, Sour Cherry Wheat
21 L 4.86% 13.11 1.049 1.012
BIAB 2192
Blue Moon Clone
8.5 gal 4.53% 14.1 1.046 1.011
All Grain 2096
Hoegaarden Clone - JK
73 L 4.98% 10.72 1.048 1.010
All Grain 2048

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Wit Base
16.5 gal 4.81% 18 1.052 1.016
All Grain 6
Belgian Wit
5.5 gal 5.39% 15.47 1.047 1.006
All Grain 34
Witbier
5 gal 4.64% 26.78 1.048 1.012
All Grain 8
popolo
18 L 5.47% 9.24 1.049 1.007
All Grain 8
Grapefruit Wit
5.5 gal 5.27% 17.5 1.050 1.009
All Grain 12
Witbier NHC 2024
6 gal 4.94% 17.56 1.049 1.012
All Grain 16
Witbier
18 L 4.69% 17.39 1.047 1.012
All Grain 19
Wit
209 gal 6.08% 22.09 1.059 1.013
All Grain 18
Brian's Witbier
5.5 gal 5.16% 20.8 1.052 1.013
All Grain 47
Lemon Grass Wit
224 gal 5.35% 17.86 1.051 1.010
All Grain 18

Fermentables Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 1,168 Adjunct raw 2.2°L
33 8% 0% - 90%
Flaked Wheat 967 Adjunct raw 2°L
34 26% 2% - 75%
Belgian - Pilsner 500 Belgian Grain base malt 1.6°L
37 50% 5% - 100%
Rice Hulls 372 Adjunct other 0°L
0 6% 0% - 17%
American - White Wheat 369 American Grain base malt 2.8°L
40 33% 4% - 80%
German - Pilsner 354 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 312 American Grain base malt 1.8°L
37 49% 9% - 100%
German - Wheat Malt 282 German Grain base malt 2°L
37 34% 1% - 85%
Belgian - Wheat 247 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 699 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 139 5 56% 10% - 100%
Styrian Goldings 127 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 283 Mangrove Jack Ale n/a Med-Low 72.5% 64°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 206 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 136 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 67 Lallemand Wheat Medium Low 70% 63°F 72°F
Fermentis - Safbrew - General/Belgian Yeast S-33 66 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 47 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 454 Spice Boil 27% 0% - 100%
Gypsum 325 Water Agt Mash 9% 0% - 100%
Bitter Orange Peel 190 Flavor Secondary 32% 0% - 100%
Sweet Orange Peel 179 Flavor Whirlpool 36% 0% - 100%
Calcium Chloride (dihydrate) 174 Water Agt Mash 9% 0% - 92%
Lactic acid 172 Water Agt Mash 65% 0% - 100%
Epsom Salt 141 Water Agt Mash 5% 0% - 100%
Whirlfloc 110 Fining Boil 49% 0% - 100%
Orange Zest 109 Spice Mash 42% 0% - 100%
Irish Moss 95 Fining Mash 41% 0% - 100%

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