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	11286
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	5414
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	4741
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	4343
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	4326
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3833
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	3381
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	3219
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	1.047	1.013		All Grain	2683
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2654

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Wit II copy	19 L	4.58%	12.71	1.050	1.015		All Grain	14
Belgian Wit II	19 L	4.62%	13.12	1.050	1.015		All Grain	14
belgian witbeer	20 L	4.58%	15.96	1.046	1.012		All Grain	31
wit shit	18 L	4.51%	16.82	1.047	1.013		BIAB	31
Witbier MPPD	10 L	4.8%	12.16	1.048	1.012		All Grain	38
Dirty Stella à la mode	5 gal	5.38%	18.47	1.051	1.010		All Grain	37
Dirty Stella	5 gal	4.84%	18.47	1.046	1.009		All Grain	36
Belgium wheat beer	1000 L	4.81%	10.59	1.049	1.012		All Grain	30
Whitt Witbier	5 gal	4.05%	33.99	1.040	1.010		All Grain	20
Keep yer wits about ye	4.5 gal	4.64%	12.9	1.047	1.012		extract	42

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,320		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,087		Adjunct	raw	2°L	34	26%	0% - 75%
Belgian - Pilsner	539	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	431		Adjunct	other	0°L	0	6%	0% - 17%
American - White Wheat	393	American	Grain	base malt	2.8°L	40	34%	3% - 80%
German - Pilsner	365	German	Grain	base malt	1.6°L	38	49%	5% - 100%
American - Pilsner	334	American	Grain	base malt	1.8°L	37	50%	9% - 100%
US - Pale 2-Row	322	US	Grain	base malt	1.8°L	37	45%	4% - 100%
German - Wheat Malt	306	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	270	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	774	3.5	49%	5% - 100%
Hallertau Mittelfruh	340	3.75	64%	8% - 100%
Cascade	201	7	42%	5% - 100%
Tettnanger	160	4.5	54%	13% - 100%
Magnum	158	15	50%	1% - 100%
Styrian Goldings	157	5.5	47%	8% - 100%
Hallertau Hersbrucker	155	4	70%	12% - 100%
East Kent Goldings	154	5	55%	10% - 100%
Citra	134	11	39%	4% - 100%
Domestic Hallertau	128	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%
Munich	6		Grain	specialty malt	6°L	37	42%	26% - 58%

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	449	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	416	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	320	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	214	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	157	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	120	Lallemand	Wheat	Medium	Low	70%	63°F	72°F
Fermentis - Safale - American Ale Yeast US-05	108	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	75	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safale-WB06	73	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Imperial Yeast - B44 Whiteout	66	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	607	Spice	Boil	27%	0% - 100%
Gypsum	419	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	275	Flavor	Mash	31%	0% - 100%
Sweet Orange Peel	251	Flavor	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	239	Water Agt	Mash	10%	0% - 100%
Lactic acid	224	Water Agt	Mash	65%	0% - 100%
Epsom Salt	199	Water Agt	Mash	6%	0% - 100%
Orange Zest	142	Flavor	Mash	42%	0% - 100%
Whirlfloc	128	Fining	Boil	50%	0% - 100%
Calcium Chloride (anhydrous)	123	Water Agt	Mash	11%	0% - 100%

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