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Steeping Grains Used In Witbier Recipes

Name Recipes Avg. Usage Usage Range
Flaked Oats 26 39% 2% - 100%
Flaked Wheat 26 49% 8% - 100%
Pale 2-Row 11 36% 17% - 67%
American - Wheat 8 63% 33% - 88%
American - White Wheat 8 38% 18% - 67%
American - Carapils (Dextrine Malt) 7 46% 17% - 100%
German - Carapils 6 43% 2% - 100%
Rolled Oats 5 50% 5% - 100%
German - CaraFoam 5 44% 18% - 100%
Belgian - Aromatic 5 74% 19% - 100%
German - Pilsner 5 29% 18% - 45%
German - Acidulated Malt 4 25% 8% - 50%
German - Wheat Malt 4 37% 22% - 50%
Munich - Light 10L 4 26% 13% - 33%
Honey Malt 4 39% 7% - 100%
Belgian - Special B 3 36% 19% - 46%
Belgian - Wheat 3 28% 22% - 33%
American - Caramel / Crystal 10L 3 20% 3% - 40%
Munich 3 39% 26% - 45%
Briess - Brewers Oat Flakes 2 58% 17% - 100%
American - Pilsner 2 58% 50% - 67%
Flaked Barley 2 26% 19% - 33%
Torrified Wheat 2 19% 10% - 29%
Briess - Brewers Red Wheat Flakes 2 67% 33% - 100%
United Kingdom - Golden Naked Oats 2 32% 15% - 50%
Unmalted Wheat 2 21% 9% - 33%
Belgian - Biscuit 2 23% 13% - 33%
American - Vienna 2 34% 18% - 50%
United Kingdom - Maris Otter Pale 2 62% 48% - 77%
American - Pale 2-Row - Toasted 2 70% 40% - 100%
German - Carafa II 2 13% 13% - 14%
German - Melanoidin 2 23% 13% - 33%
German - Vienna 2 29% 25% - 33%
American - Caramel / Crystal 20L 2 40% 13% - 67%
Kiwi 2 57% 33% - 80%
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