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	11064
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	5286
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	4593
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	4111
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	3935
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3722
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	3165
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	3123
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2595
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	1.047	1.013		All Grain	2553

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Opening Night Wit	2000 L	3.8%	23.83	1.034	1.005		All Grain	15
Witbier 400L	415 L	4.99%	20.58	1.047	1.009		All Grain	23
H.W Wit	310 gal	5.85%	13.15	1.056	1.012		All Grain	18
Monster Del Rey	19 L	4.4%	10.52	1.040	1.007		BIAB	35
Witty Kitty	5.5 gal	5.04%	6.96	1.048	1.010		All Grain	34
New Witbier	5 gal	4.96%	11.53	1.053	1.015		BIAB	41
Ric's Blue Moon	5.5 gal	5.74%	24.47	1.054	1.010		All Grain	48
Wits end	6.6 gal	5.45%	20.57	1.052	1.011		All Grain	38
Wit Trial	5.5 gal	5.69%	27.71	1.053	1.010		All Grain	44
Witbirek	10 L	5.7%	10.31	1.058	1.014		All Grain	36

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,309		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,068		Adjunct	raw	2°L	34	26%	0% - 75%
Belgian - Pilsner	535	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	426		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	364	German	Grain	base malt	1.6°L	38	49%	5% - 100%
American - Pilsner	332	American	Grain	base malt	1.8°L	37	50%	9% - 100%
US - Pale 2-Row	323	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	764	3.5	49%	5% - 100%
Hallertau Mittelfruh	337	3.75	64%	8% - 100%
Cascade	200	7	42%	5% - 100%
Tettnanger	158	4.5	54%	13% - 100%
Magnum	157	15	50%	1% - 100%
Hallertau Hersbrucker	154	4	71%	12% - 100%
Styrian Goldings	154	5.5	47%	8% - 100%
East Kent Goldings	152	5	55%	10% - 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	316	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	213	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	153	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	115	Lallemand	Wheat	Medium	Low	70%	63°F	72°F
Fermentis - Safale - American Ale Yeast US-05	106	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	69	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	587	Spice	Boil	27%	0% - 100%
Gypsum	407	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	259	Flavor	Mash	31%	0% - 100%
Sweet Orange Peel	242	Flavor	Mash	35%	0% - 100%
Calcium Chloride (dihydrate)	230	Water Agt	Mash	10%	0% - 100%
Lactic acid	219	Water Agt	Mash	65%	0% - 100%
Epsom Salt	193	Water Agt	Mash	6%	0% - 100%
Orange Zest	135	Water Agt	Mash	42%	0% - 100%
Whirlfloc	125	Water Agt	Boil	50%	0% - 100%
Calcium Chloride (anhydrous)	119	Water Agt	Mash	11%	0% - 100%

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