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	10204
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	4851
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	3901
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	3410
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3279
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	2780
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	2585
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	2544
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2346
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	1.047	1.013		All Grain	2018

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	32 gal	4.85%	0	1.051	1.014		All Grain	17
Blanche	18 L	4.6%	19.56	1.046	1.011		BIAB	30
ベルジャンゴールド	600 L	5.14%	12.09	1.051	1.012		All Grain	41
La dame blanche	12 L	5.09%	18.17	1.044	1.005		BIAB	30
INOU WHITE１５	330 L	5.34%	9.68	1.052	1.011		All Grain	70
Ginger Spice witbier	5.5 gal	5.75%	18.75	1.058	1.015		extract	32
Celis White	5 gal	4.92%	16.53	1.050	1.013		All Grain	43
Belgian Wit	5.5 gal	7.1%	11.69	1.077	1.023		All Grain	38
Pivovarna HMELJARKA	200 L	5.6%	25.85	1.052	1.009		All Grain	48
Smoke Wit	10 gal	4.82%	9.12	1.049	1.012		All Grain	46

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,231		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,007		Adjunct	raw	2°L	34	26%	2% - 75%
Belgian - Pilsner	519	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	399		Adjunct	other	0°L	0	6%	0% - 17%
American - White Wheat	383	American	Grain	base malt	2.8°L	40	33%	3% - 80%
German - Pilsner	355	German	Grain	base malt	1.6°L	38	49%	5% - 100%
American - Pilsner	323	American	Grain	base malt	1.8°L	37	49%	9% - 100%
US - Pale 2-Row	321	US	Grain	base malt	1.8°L	37	45%	4% - 100%
German - Wheat Malt	293	German	Grain	base malt	2°L	37	35%	1% - 85%
Belgian - Wheat	256	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	733	3.5	49%	5% - 100%
Hallertau Mittelfruh	315	3.75	65%	13% - 100%
Cascade	188	7	42%	5% - 100%
Hallertau Hersbrucker	153	4	70%	12% - 100%
Magnum	150	15	52%	1% - 100%
East Kent Goldings	148	5	55%	10% - 100%
Tettnanger	148	4.5	53%	13% - 100%
Styrian Goldings	140	5.5	47%	8% - 100%
Domestic Hallertau	126	3.9	64%	11% - 100%
Citra	121	11	39%	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	438	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	407	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	297	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	142	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	100	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	81	Lallemand	Wheat	Medium	Low	70%	63°F	72°F
Fermentis - Safbrew - General/Belgian Yeast S-33	70	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Imperial Yeast - B44 Whiteout	62	Imperial Yeast	Belgian Ale		Medium-low	72%	62°F	72°F
Fermentis - Safale-WB06	58	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	516	Spice	Mash	27%	0% - 100%
Gypsum	360	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	226	Spice	Boil	31%	0% - 100%
Sweet Orange Peel	206	Flavor	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	194	Water Agt	Mash	10%	0% - 92%
Lactic acid	191	Water Agt	Mash	64%	0% - 100%
Epsom Salt	163	Water Agt	Mash	5%	0% - 100%
Orange Zest	124	Spice	Boil	43%	0% - 100%
Whirlfloc	116	Water Agt	Boil	48%	0% - 100%
Calcium Chloride (anhydrous)	107	Water Agt	Mash	11%	0% - 100%

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