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	10681
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	5133
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	4330
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	3798
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3505
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	3450
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	2910
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	2905
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2505
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	1.047	1.013		All Grain	2372

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Wit Beer Paradise	5.5 gal	4.7%	29.38	1.047	1.011		All Grain	7
Amphechinus - BFD Wit	68 gal	4.52%	13.34	1.047	1.012		All Grain	18
Godete test 2	20 L	6.26%	34.74	1.059	1.011		extract	34
BajnaWit	19 L	4.23%	12.98	1.040	1.008		All Grain	18
Augie The White	33 gal	5.26%	21.05	1.054	1.014		All Grain	22
Mexican Wit (Iron Kettle)	2.75 gal	5.71%	27.25	1.059	1.015		All Grain	28
Awesome Recipe	5.5 gal	3.1%	0	1.032	1.008		All Grain	12
Lumière	1200 L	4.97%	11.84	1.044	1.006		All Grain	21
Till Death Brew Us Apart	210 L	4.73%	9.22	1.051	1.015		All Grain	26
Witbier	250 gal	4.84%	14.82	1.048	1.012		All Grain	37

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,274		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,045		Adjunct	raw	2°L	34	26%	0% - 75%
Belgian - Pilsner	526	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	361	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	300	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	330	3.75	65%	8% - 100%
Cascade	196	7	42%	5% - 100%
Magnum	155	15	50%	1% - 100%
Hallertau Hersbrucker	153	4	70%	12% - 100%
East Kent Goldings	152	5	55%	10% - 100%
Tettnanger	151	4.5	53%	13% - 100%
Styrian Goldings	147	5.5	47%	8% - 100%
Citra	127	11	40%	4% - 100%
Domestic Hallertau	126	3.9	64%	11% - 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	441	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	304	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	211	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	150	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	101	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	551	Spice	Boil	27%	0% - 100%
Gypsum	389	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	242	Flavor	Boil	31%	0% - 100%
Sweet Orange Peel	229	Flavor	Whirlpool	36%	0% - 100%
Calcium Chloride (dihydrate)	215	Water Agt	Mash	9%	0% - 92%
Lactic acid	207	Water Agt	Mash	66%	0% - 100%
Epsom Salt	181	Water Agt	Mash	6%	0% - 100%
Orange Zest	132	Spice	Boil	42%	0% - 100%
Whirlfloc	120	Flavor	Boil	48%	0% - 100%
Calcium Chloride (anhydrous)	116	Water Agt	Mash	11%	0% - 100%

Photos