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 10648
Watermelon mosaic Wit
9 L 5.08% 16.41 1.054 1.015
All Grain 5112
Passionfruit Wheat
8 gal 5.6% 24.23 1.056 1.013
All Grain 4298
Blue Moon Clone
5 gal 4.63% 22.09 1.049 1.013
All Grain 3752
#74 American Witbier
45 L 4.83% 19.43 1.052 1.015
All Grain 3489
Hoegaarden Clone - JK
73 L 4.98% 10.72 1.048 1.010
All Grain 3416
Wit Bier
10.5 gal 5.06% 12.2 1.050 1.011
All Grain 2893
Blue Moon Clone
8.5 gal 4.53% 14.1 1.046 1.011
All Grain 2872
Spite Row, Sour Cherry Wheat
21 L 4.86% 13.11 1.049 1.012
BIAB 2498
Brewery Ommegang: Witte clone
20 L 4.43% 10.88 1.047 1.013
All Grain 2362

Newest Witbier Recipes

Title Size ABV IBU OG FG Color Method Views
Witbier
5.5 gal 4.98% 16.14 1.051 1.013
BIAB 6
Lumière
1200 L 4.97% 11.84 1.044 1.006
All Grain 9
Till Death Brew Us Apart
210 L 4.73% 9.22 1.051 1.015
All Grain 21
Witbier
250 gal 5.3% 12.67 1.047 1.007
All Grain 25
Belgian Wheat
15.5 gal 5.25% 23.07 1.052 1.012
All Grain 28
Funny but with words 1.1
6 gal 6.18% 18.43 1.060 1.015
All Grain 28
Witbier 60L
60 L 4.78% 17.71 1.049 1.012
All Grain 19
Summer Belgian Witbier
2 gal 5.06% 11.21 1.050 1.012
BIAB 29
Summer Belgian Wit
5.5 gal 5.29% 8.25 1.054 1.013
All Grain 35
Awesome Recipe
15 L 7.17% 0 1.073 1.018
All Grain 26

Fermentables Used In Witbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 1,272 Adjunct raw 2.2°L
33 8% 0% - 90%
Flaked Wheat 1,042 Adjunct raw 2°L
34 26% 0% - 75%
Belgian - Pilsner 527 Belgian Grain base malt 1.6°L
37 50% 5% - 100%
Rice Hulls 411 Adjunct other 0°L
0 6% 0% - 17%
American - White Wheat 388 American Grain base malt 2.8°L
40 34% 3% - 80%
German - Pilsner 360 German Grain base malt 1.6°L
38 49% 5% - 100%
American - Pilsner 326 American Grain base malt 1.8°L
37 49% 9% - 100%
US - Pale 2-Row 325 US Grain base malt 1.8°L
37 45% 4% - 100%
German - Wheat Malt 299 German Grain base malt 2°L
37 34% 1% - 85%
Belgian - Wheat 264 Belgian Grain base malt 1.8°L
38 38% 2% - 100%

Hops Used In Witbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 744 3.5 49% 5% - 100%
Hallertau Mittelfruh 327 3.75 65% 13% - 100%
Cascade 196 7 42% 5% - 100%
Magnum 154 15 51% 1% - 100%
Hallertau Hersbrucker 153 4 70% 12% - 100%
East Kent Goldings 152 5 55% 10% - 100%
Tettnanger 152 4.5 53% 13% - 100%
Styrian Goldings 147 5.5 47% 8% - 100%
Domestic Hallertau 126 3.9 64% 11% - 100%
Citra 124 11 40% 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 442 White Labs Ale Medium Low-Med 76% 67°F 74°F
Wyeast - Belgian Witbier 3944 410 Wyeast Ale 0.12 Med-Low 74% 62°F 75°F
Mangrove Jack - Belgian Wit M21 305 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-06 148 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 102 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST 100 Lallemand Wheat Medium Low 70% 63°F 72°F
Fermentis - Safbrew - General/Belgian Yeast S-33 73 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Imperial Yeast - B44 Whiteout 64 Imperial Yeast Belgian Ale Medium-low 72% 62°F 72°F
Fermentis - Safale-WB06 63 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 549 Spice Boil 27% 0% - 100%
Gypsum 386 Water Agt Primary 9% 0% - 100%
Bitter Orange Peel 242 Spice Boil 31% 0% - 100%
Sweet Orange Peel 227 Flavor Boil 35% 0% - 100%
Calcium Chloride (dihydrate) 213 Water Agt Mash 9% 0% - 92%
Lactic acid 206 Water Agt Mash 65% 0% - 100%
Epsom Salt 180 Water Agt Mash 6% 0% - 100%
Orange Zest 132 Spice Boil 42% 0% - 100%
Whirlfloc 119 Water Agt Boil 48% 0% - 100%
Calcium Chloride (anhydrous) 115 Water Agt Mash 11% 0% - 100%

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