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	11335
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	5451
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	4774
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	4439
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	4386
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3859
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	3437
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	3242
Brewery Ommegang: Witte clone	20 L	4.43%	10.88	1.047	1.013		All Grain	2731
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2668

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Allagash White Clone	12 gal	5.26%	23.4	1.052	1.012		BIAB	19
Allagash White - Tribute	5.5 gal	4.65%	17.7	1.047	1.012		All Grain	18
BM Nit Wit 2	5.2 L	5.56%	16.75	1.055	1.013		All Grain	26
Gaarden Hoe	5.5 gal	4.58%	16.38	1.046	1.011		All Grain	21
ORANGE BLOSSOM WIT MARCH 2026	4.5 gal	4.74%	41.93	1.048	1.012		All Grain	23
Belgian witbier Rose	20.8 L	4.7%	18.88	1.043	1.008		All Grain	29
Flex and Zest V2	5 gal	0.58%	42.91	1.029	1.025		All Grain	56
Witbier	40 L	4.32%	19.62	1.048	1.015		All Grain	40
Wasabi Witbier	20 L	4.48%	9.84	1.047	1.013		All Grain	41
Briar Patch Brew	5.5 gal	4.82%	11.95	1.048	1.012		extract	40

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,327		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	1,092		Adjunct	raw	2°L	34	26%	0% - 75%
Belgian - Pilsner	538	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	433		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	364	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	322	US	Grain	base malt	1.8°L	37	45%	4% - 100%
German - Wheat Malt	306	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	271	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	777	3.5	49%	5% - 100%
Hallertau Mittelfruh	344	3.75	64%	8% - 100%
Cascade	200	7	42%	5% - 100%
Tettnanger	160	4.5	54%	13% - 100%
Magnum	158	15	50%	1% - 100%
Styrian Goldings	157	5.5	47%	8% - 100%
East Kent Goldings	154	5	55%	10% - 100%
Hallertau Hersbrucker	154	4	71%	12% - 100%
Citra	136	11	39%	4% - 100%
Domestic Hallertau	128	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	450	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	419	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	118	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 - Safbrew - General/Belgian Yeast S-33	76	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safale-WB06	75	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
Imperial Yeast - B44 Whiteout	67	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	616	Spice	Boil	27%	0% - 100%
Gypsum	421	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	279	Flavor	Boil	30%	0% - 100%
Sweet Orange Peel	255	Flavor	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	240	Water Agt	Mash	10%	0% - 100%
Lactic acid	225	Water Agt	Mash	65%	0% - 100%
Epsom Salt	199	Water Agt	Mash	6%	0% - 100%
Orange Zest	143	Spice	Mash	42%	0% - 100%
Whirlfloc	129	Fining	Boil	50%	0% - 100%
Calcium Chloride (anhydrous)	127	Water Agt	Mash	11%	0% - 100%

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