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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
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%

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