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	10494
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	5019
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	4177
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	3629
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3410
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	3229
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	2787
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	2767
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2462
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	1.047	1.013		All Grain	2259

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	28 L	4.42%	10.49	1.046	1.012		All Grain	0
Awesome Recipe	30 L	1.56%	0	1.016	1.004		All Grain	0
MIDAS	1000 L	5.44%	23.37	1.046	1.005		All Grain	7
G's Witbier	2.125 gal	4.29%	27.87	1.047	1.014		extract	21
MoonStruck Whit v2	12 gal	5.73%	19.84	1.056	1.012		All Grain	20
VeSte Beer	28 L	5.74%	12.3	1.058	1.015		extract	19
Belgian Witbier	3.2 gal	4.8%	12.62	1.049	1.013		BIAB	23
Witbier v5.0a	5.5 gal	5.4%	18.66	1.046	1.005		extract	15
blanche	270 L	4.41%	11.19	1.045	1.011		All Grain	24
Belgian Wit	25 L	4.99%	15.24	1.052	1.014		All Grain	22

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,259		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,031		Adjunct	raw	2°L	34	26%	2% - 75%
Belgian - Pilsner	523	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	409		Adjunct	other	0°L	0	6%	0% - 17%
American - White Wheat	386	American	Grain	base malt	2.8°L	40	33%	3% - 80%
German - Pilsner	358	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	300	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	261	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	741	3.5	49%	5% - 100%
Hallertau Mittelfruh	322	3.75	65%	13% - 100%
Cascade	190	7	42%	5% - 100%
Hallertau Hersbrucker	153	4	71%	12% - 100%
Magnum	153	15	50%	1% - 100%
East Kent Goldings	152	5	55%	10% - 100%
Tettnanger	151	4.5	53%	13% - 100%
Styrian Goldings	143	5.5	47%	8% - 100%
Domestic Hallertau	125	3.9	64%	11% - 100%
Citra	123	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	410	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	306	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	145	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	93	Lallemand	Wheat	Medium	Low	70%	63°F	72°F
Fermentis - Safbrew - General/Belgian Yeast S-33	71	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Imperial Yeast - B44 Whiteout	64	Imperial Yeast	Belgian Ale		Medium-low	72%	62°F	72°F
Fermentis - Safale-WB06	61	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	538	Spice	Mash	27%	0% - 100%
Gypsum	377	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	239	Flavor	Boil	30%	0% - 100%
Sweet Orange Peel	222	Flavor	Boil	35%	0% - 100%
Calcium Chloride (dihydrate)	207	Water Agt	Mash	9%	0% - 92%
Lactic acid	201	Water Agt	Mash	65%	0% - 100%
Epsom Salt	177	Water Agt	Mash	5%	0% - 100%
Orange Zest	131	Flavor	Whirlpool	42%	0% - 100%
Whirlfloc	119	Fining	Boil	48%	0% - 100%
Calcium Chloride (anhydrous)	112	Water Agt	Mash	11%	0% - 100%

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