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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