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	10440
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	4996
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	4135
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	3600
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3382
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	3142
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	2753
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	2733
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2451
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	1.047	1.013		All Grain	2225

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
7282 - 2025	50 L	5.17%	17.38	1.052	1.012		All Grain	11
Pink Moon	5.5 gal	5.54%	18.46	1.052	1.010		All Grain	9
murder hill orange creamsicle witbier	217 gal	4.38%	20.42	1.048	1.014		All Grain	9
Hibiscus Wit	10 L	5.36%	20.08	1.056	1.015		BIAB	20
He Ain't Hefe	12 L	4.88%	15.61	1.050	1.012		All Grain	20
Funny, but with words	6 gal	6.08%	18.89	1.064	1.020		All Grain	139
IJwit kloon	25 L	5.88%	18.03	1.050	1.005		All Grain	23
Namastop	5.5 gal	4.9%	14.69	1.052	1.015		All Grain	21
Come 'Whit' it	5.25 gal	5.22%	18.03	1.053	1.013		All Grain	27
Sechuan Witbier	58 L	4.77%	12.29	1.049	1.013		All Grain	25

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,252		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,027		Adjunct	raw	2°L	34	26%	2% - 75%
Belgian - Pilsner	524	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	357	German	Grain	base malt	1.6°L	38	49%	5% - 100%
US - Pale 2-Row	324	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	740	3.5	49%	5% - 100%
Hallertau Mittelfruh	320	3.75	65%	13% - 100%
Cascade	190	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	151	4.5	53%	13% - 100%
Styrian Goldings	142	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	437	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	302	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	210	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	144	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	91	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	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	530	Spice	Mash	27%	0% - 100%
Gypsum	372	Water Agt	Primary	9%	0% - 100%
Bitter Orange Peel	236	Flavor	Mash	30%	0% - 100%
Sweet Orange Peel	216	Spice	Boil	35%	0% - 100%
Calcium Chloride (dihydrate)	202	Water Agt	Mash	9%	0% - 92%
Lactic acid	198	Water Agt	Mash	65%	0% - 100%
Epsom Salt	173	Water Agt	Mash	5%	0% - 100%
Orange Zest	127	Spice	Boil	42%	0% - 100%
Whirlfloc	118	Water Agt	Mash	48%	0% - 100%
Calcium Chloride (anhydrous)	111	Water Agt	Mash	11%	0% - 100%

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