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	10363
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	4942
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	4067
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	3549
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3342
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	3017
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	2707
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	2689
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2424
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	1.047	1.013		All Grain	2177

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Witbier	109 gal	4.44%	26.23	1.047	1.014		All Grain	20
Blue Clone II	5.5 gal	9.12%	25.64	1.076	1.007		BIAB	23
Witbier	217 gal	5.41%	17.53	1.055	1.014		All Grain	19
La Mona	600 L	4.52%	15.22	1.050	1.015		All Grain	30
WITS END	24 L	4.89%	14.31	1.049	1.012		All Grain	30
WITS END	24 L	5.44%	16.89	1.055	1.014		All Grain	25
Orange Tripel	5.5 gal	8.46%	44.3	1.077	1.013		All Grain	25
Belgian White	500 L	5.05%	10.93	1.048	1.009		All Grain	41
Blue Moonish	5 gal	5.8%	24.79	1.063	1.019		All Grain	40
Orange you in Love Wit Hibiscus?	128 gal	4.62%	9.52	1.048	1.012		All Grain	78

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,243		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,018		Adjunct	raw	2°L	34	26%	2% - 75%
Belgian - Pilsner	522	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	406		Adjunct	other	0°L	0	6%	0% - 17%
American - White Wheat	384	American	Grain	base malt	2.8°L	40	33%	3% - 80%
German - Pilsner	356	German	Grain	base malt	1.6°L	38	49%	5% - 100%
US - Pale 2-Row	323	US	Grain	base malt	1.8°L	37	45%	4% - 100%
American - Pilsner	322	American	Grain	base malt	1.8°L	37	49%	9% - 100%
German - Wheat Malt	299	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	260	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	734	3.5	49%	5% - 100%
Hallertau Mittelfruh	318	3.75	65%	13% - 100%
Cascade	189	7	42%	5% - 100%
Hallertau Hersbrucker	152	4	70%	12% - 100%
Magnum	152	15	51%	1% - 100%
East Kent Goldings	151	5	55%	10% - 100%
Tettnanger	150	4.5	53%	13% - 100%
Styrian Goldings	141	5.5	47%	8% - 100%
Domestic Hallertau	125	3.9	64%	11% - 100%
Citra	122	11	40%	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	409	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	299	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	88	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	60	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	526	Spice	Boil	27%	0% - 100%
Gypsum	365	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	229	Flavor	Boil	31%	0% - 100%
Sweet Orange Peel	213	Flavor	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	196	Water Agt	Mash	9%	0% - 92%
Lactic acid	195	Water Agt	Mash	64%	0% - 100%
Epsom Salt	166	Water Agt	Mash	5%	0% - 100%
Orange Zest	124	Spice	Boil	43%	0% - 100%
Whirlfloc	117	Fining	Boil	48%	0% - 100%
Calcium Chloride (anhydrous)	110	Water Agt	Mash	11%	0% - 100%

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