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	11449
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	5536
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	4843
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	4711
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	4501
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3921
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	3320
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	1.047	1.013		All Grain	2803
Fennel Wit	6.15 gal	6.1%	10.21	1.058	1.013		All Grain	2723
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2714

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Blanche Framboises Société	1100 L	4.47%	14.51	1.043	1.009		All Grain	8
Carolina Cloud	5 gal	5.32%	16.97	1.049	1.009		BIAB	16
Mertsin: Summer lager / wit	21 L	4.93%	22.69	1.051	1.013		All Grain	45
Elderflower Witbeer	32 L	5.94%	18.37	1.057	1.012		All Grain	59
Lake George Moon	3 gal	5.33%	18.54	1.056	1.016		BIAB	32
German Wheat Beer Book - Isar Weizen	19 L	5.05%	14.03	1.051	1.013		All Grain	90
Brewing with Wheat - Hefe	19 L	5.31%	13.93	1.052	1.012		All Grain	41
Brewing with Wheat - Wit Recipe (reduced to 5.1ABV)	19 L	5.2%	14.39	1.056	1.016		All Grain	47
Awesome Recipe	20 L	4.76%	17.56	1.046	1.010		extract	20
Witbier	25 L	4.67%	16.3	1.048	1.012		All Grain	84

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,336		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,095		Adjunct	raw	2°L	34	26%	0% - 75%
Belgian - Pilsner	540	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	436		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	366	German	Grain	base malt	1.6°L	38	49%	5% - 100%
American - Pilsner	336	American	Grain	base malt	1.8°L	37	50%	9% - 100%
US - Pale 2-Row	321	US	Grain	base malt	1.8°L	37	45%	4% - 100%
German - Wheat Malt	308	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	270	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	779	3.5	49%	5% - 100%
Hallertau Mittelfruh	345	3.75	63%	8% - 100%
Cascade	203	7	42%	5% - 100%
Magnum	160	15	50%	1% - 100%
Tettnanger	160	4.5	54%	13% - 100%
Styrian Goldings	157	5.5	47%	8% - 100%
Hallertau Hersbrucker	154	4	71%	12% - 100%
East Kent Goldings	153	5	55%	10% - 100%
Citra	136	11	39%	4% - 100%
Domestic Hallertau	129	3.9	65%	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	451	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	418	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	321	Mangrove Jack	Ale	n/a	Med-Low	72.5%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	213	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	161	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	121	Lallemand	Wheat	Medium	Low	70%	63°F	72°F
Fermentis - Safale - American Ale Yeast US-05	109	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale-WB06	77	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Fermentis - Safbrew - General/Belgian Yeast S-33	76	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Imperial Yeast - B44 Whiteout	68	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	625	Spice	Mash	27%	0% - 100%
Gypsum	425	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	284	Flavor	Mash	31%	0% - 100%
Sweet Orange Peel	263	Flavor	Whirlpool	36%	0% - 100%
Calcium Chloride (dihydrate)	244	Water Agt	Mash	10%	0% - 100%
Lactic acid	226	Water Agt	Mash	65%	0% - 100%
Epsom Salt	203	Water Agt	Mash	6%	0% - 100%
Orange Zest	144	Spice	Mash	42%	0% - 100%
Whirlfloc	130	Water Agt	Boil	50%	0% - 100%
Calcium Chloride (anhydrous)	128	Water Agt	Mash	11%	0% - 100%

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