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	10994
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	5250
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	4540
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	4039
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	3843
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3676
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	3111
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	3083
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2581
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	1.047	1.013		All Grain	2515

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Wits end	6.6 gal	5.45%	20.57	1.052	1.011		All Grain	5
Wit Trial	5.5 gal	5.69%	27.71	1.053	1.010		All Grain	16
Witbirek	10 L	5.07%	11.86	1.051	1.013		All Grain	18
Belgian Wit (Blanche de Bruges)	10 gal	4.89%	21.35	1.048	1.011		All Grain	20
Dark Belgian	5.5 gal	4.71%	0	1.047	1.011		All Grain	18
Red Currant Wit	40 L	5.4%	19.17	1.049	1.008		BIAB	29
ヒノキ	350 L	5.53%	26.41	1.047	1.005		All Grain	28
Blue Moon Slop	4 gal	5.69%	12.5	1.060	1.017		All Grain	38
Elderflower Saison	6 gal	4.45%	0	1.041	1.007		All Grain	37
Juleport	40 L	7.18%	17.3	1.073	1.018		All Grain	28

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,302		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,065		Adjunct	raw	2°L	34	26%	0% - 75%
Belgian - Pilsner	533	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	423		Adjunct	other	0°L	0	6%	0% - 17%
American - White Wheat	394	American	Grain	base malt	2.8°L	40	33%	3% - 80%
German - Pilsner	363	German	Grain	base malt	1.6°L	38	49%	5% - 100%
American - Pilsner	330	American	Grain	base malt	1.8°L	37	50%	9% - 100%
US - Pale 2-Row	324	US	Grain	base malt	1.8°L	37	45%	4% - 100%
German - Wheat Malt	303	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	267	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	757	3.5	49%	5% - 100%
Hallertau Mittelfruh	336	3.75	64%	8% - 100%
Cascade	199	7	42%	5% - 100%
Tettnanger	157	4.5	54%	13% - 100%
Magnum	156	15	50%	1% - 100%
East Kent Goldings	154	5	55%	10% - 100%
Hallertau Hersbrucker	154	4	70%	12% - 100%
Styrian Goldings	153	5.5	47%	8% - 100%
Citra	130	11	39%	4% - 100%
Domestic Hallertau	127	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	15	American	Grain	base malt	1.8°L	38	54%	17% - 100%
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	445	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	413	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	315	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	212	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	152	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	113	Lallemand	Wheat	Medium	Low	70%	63°F	72°F
Fermentis - Safale - American Ale Yeast US-05	104	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	74	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safale-WB06	68	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Imperial Yeast - B44 Whiteout	65	Imperial Yeast	Belgian Ale		Medium-low	72%	62°F	72°F

Other Ingredients Used In Witbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Coriander Seed	584	Spice	Boil	27%	0% - 100%
Gypsum	403	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	256	Flavor	Mash	30%	0% - 100%
Sweet Orange Peel	242	Spice	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	226	Water Agt	Mash	10%	0% - 100%
Lactic acid	215	Water Agt	Mash	65%	0% - 100%
Epsom Salt	192	Water Agt	Mash	6%	0% - 100%
Orange Zest	135	Spice	Boil	41%	0% - 100%
Whirlfloc	125	Water Agt	Boil	50%	0% - 100%
Calcium Chloride (anhydrous)	118	Water Agt	Mash	11%	0% - 100%

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