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	10294
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	4910
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	4003
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	3506
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3324
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	2933
Witbier	25 L	4.99%	13.4	1.047	1.009		All Grain	2913
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	2681
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	2639
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2399

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hibiscus Wit	128 gal	4.65%	10.1	1.048	1.012		All Grain	4
Belgian Wit	21 L	4.14%	25.48	1.041	1.009		All Grain	14
PBS Wheat	1 gal	1.92%	19.11	1.019	1.004		extract	21
Half Moon	372 gal	5.33%	11.75	1.053	1.012		All Grain	26
Хугарден сертар	24 L	1.91%	0	1.019	1.005		All Grain	21
HELLES	20.8 L	2.43%	0	1.024	1.006		All Grain	21
111	5.5 gal	5.93%	77.36	1.058	1.013		All Grain	25
Orange Fruit Hoppy Beer	15 L	5.07%	16.13	1.046	1.008		All Grain	38
AG pomelo wheat beer	20 L	5.29868%	20.4422	1.047	1.007		BIAB	17
Witbier	22 L	4.95%	14.94	1.049	1.011		All Grain	31

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,239		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,013		Adjunct	raw	2°L	34	26%	2% - 75%
Belgian - Pilsner	523	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	403		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	356	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	297	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	260	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	318	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	149	5	55%	10% - 100%
Tettnanger	149	4.5	53%	13% - 100%
Styrian Goldings	141	5.5	47%	8% - 100%
Domestic Hallertau	126	3.9	64%	11% - 100%
Citra	122	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	409	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	301	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	86	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	62	Imperial Yeast	Belgian Ale		Medium-low	72%	62°F	72°F
Fermentis - Safale-WB06	60	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	522	Spice	Boil	28%	0% - 100%
Gypsum	365	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	230	Flavor	Whirlpool	31%	0% - 100%
Sweet Orange Peel	210	Flavor	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	196	Water Agt	Mash	9%	0% - 92%
Lactic acid	194	Water Agt	Mash	65%	0% - 100%
Epsom Salt	165	Water Agt	Mash	6%	0% - 100%
Orange Zest	124	Spice	Boil	43%	0% - 100%
Whirlfloc	117	Fining	Boil	48%	0% - 100%
Calcium Chloride (anhydrous)	109	Water Agt	Mash	11%	0% - 100%

Photos