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	11177
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	5351
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	4677
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	4209
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	4123
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3781
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	3245
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	3163
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2618
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	1.047	1.013		All Grain	2604

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Witbier	42 L	5.55%	11.33	1.048	1.005		All Grain	3
Witbier	2 gal	4.7%	10.28	1.050	1.014		All Grain	9
Pineapple pale ale	5 gal	10.78%	97.15	1.101	1.019		All Grain	53
Belgian WitBier	5 gal	5.44%	21.75	1.052	1.010		All Grain	27
1. Belgian white beer 010126	24 L	5.24%	13.76	1.050	1.010		All Grain	34
Belgian White	500 L	4.96%	10.29	1.054	1.016		All Grain	29
[22] Belgium Whit	17 L	5.2%	40.53	1.049	1.009		BIAB	41
Wit (in progress)	310 gal	5.02%	23.83	1.050	1.011		All Grain	60
Wheat from the chaff	186 gal	5.09%	7.77	1.047	1.008		All Grain	60
Cranberry-Orange Belgian Blond Ale	5.5 gal	5.53%	20.6	1.051	1.009		BIAB	52

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,313		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,075		Adjunct	raw	2°L	34	26%	0% - 75%
Belgian - Pilsner	537	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	427		Adjunct	other	0°L	0	6%	0% - 17%
American - White Wheat	393	American	Grain	base malt	2.8°L	40	34%	3% - 80%
German - Pilsner	365	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	304	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	268	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	767	3.5	49%	5% - 100%
Hallertau Mittelfruh	338	3.75	64%	8% - 100%
Cascade	200	7	42%	5% - 100%
Tettnanger	159	4.5	53%	13% - 100%
Magnum	158	15	50%	1% - 100%
Styrian Goldings	155	5.5	47%	8% - 100%
Hallertau Hersbrucker	154	4	71%	12% - 100%
East Kent Goldings	152	5	55%	10% - 100%
Citra	132	11	40%	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%
Munich	6		Grain	specialty malt	6°L	37	42%	26% - 58%

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	414	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	317	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	214	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	155	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	116	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	75	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safale-WB06	72	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Imperial Yeast - B44 Whiteout	66	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	596	Spice	Mash	27%	0% - 100%
Gypsum	416	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	265	Flavor	Mash	30%	0% - 100%
Sweet Orange Peel	245	Flavor	Boil	35%	0% - 100%
Calcium Chloride (dihydrate)	236	Water Agt	Mash	10%	0% - 100%
Lactic acid	223	Water Agt	Mash	65%	0% - 100%
Epsom Salt	196	Water Agt	Mash	6%	0% - 100%
Orange Zest	138	Spice	Boil	42%	0% - 100%
Whirlfloc	127	Water Agt	Boil	50%	0% - 100%
Calcium Chloride (anhydrous)	122	Water Agt	Mash	11%	0% - 100%

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