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	10246
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	4882
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	3938
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	3463
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3301
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	2869
Witbier	25 L	4.99%	13.4	1.047	1.009		All Grain	2825
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	2640
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	2596
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2372

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Blanc Biere	6.75 gal	5.44%	13.71	1.054	1.013		All Grain	11
Awesome Recipe	5.5 gal	5.17%	0	1.053	1.013		All Grain	4
Grape Weissbier	18 L	4.64%	19.43	1.048	1.012		BIAB	13
Belgian Witbier	9.5 L	4.98%	16	1.051	1.013		All Grain	23
Wit Jul	20 L	5.42%	41.04	1.052	1.011		All Grain	25
Belgian Wit	3 gal	4.35%	15.84	1.047	1.014		All Grain	30
Raw Wit	6.5 gal	5.36%	11.91	1.054	1.013		All Grain	160
Who's Garden?	1 gal	3.74%	10.03	1.038	1.010		All Grain	40
#160 Wit	50 L	4.53%	17.52	1.045	1.010		All Grain	28
Grisette 5 gallon all grain	5.5 gal	3.52%	31.86	1.032	1.005		All Grain	42

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,236		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,011		Adjunct	raw	2°L	34	26%	2% - 75%
Belgian - Pilsner	521	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	400		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%
US - Pale 2-Row	322	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	297	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	257	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	737	3.5	49%	5% - 100%
Hallertau Mittelfruh	317	3.75	65%	13% - 100%
Cascade	189	7	42%	5% - 100%
Hallertau Hersbrucker	153	4	70%	12% - 100%
Magnum	150	15	52%	1% - 100%
Tettnanger	150	4.5	53%	13% - 100%
East Kent Goldings	148	5	55%	10% - 100%
Styrian Goldings	141	5.5	47%	8% - 100%
Domestic Hallertau	126	3.9	64%	11% - 100%
Citra	121	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	439	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	408	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	298	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	101	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	84	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
Fermentis - Safale-WB06	62	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Imperial Yeast - B44 Whiteout	61	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	521	Spice	Boil	28%	0% - 100%
Gypsum	363	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	229	Flavor	Whirlpool	31%	0% - 100%
Sweet Orange Peel	207	Flavor	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	195	Water Agt	Mash	9%	0% - 92%
Lactic acid	193	Water Agt	Mash	64%	0% - 100%
Epsom Salt	166	Water Agt	Mash	6%	0% - 100%
Orange Zest	123	Spice	Mash	43%	0% - 100%
Whirlfloc	116	Water Agt	Boil	48%	0% - 100%
Calcium Chloride (anhydrous)	108	Water Agt	Mash	11%	0% - 100%

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