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	9806
VeteÖl	25 L	5.35%	18.88	1.049	1.009		All Grain	4713
Watermelon mosaic Wit	9 L	5.08%	16.41	1.054	1.015		All Grain	4663
Passionfruit Wheat	8 gal	5.6%	24.23	1.056	1.013		All Grain	3716
Blue Moon Clone	5 gal	4.63%	22.09	1.049	1.013		All Grain	3135
#74 American Witbier	45 L	4.83%	19.43	1.052	1.015		All Grain	3110
Wit Bier	10.5 gal	5.06%	12.2	1.050	1.011		All Grain	2319
Spite Row, Sour Cherry Wheat	21 L	4.86%	13.11	1.049	1.012		BIAB	2219
Hoegaarden Clone - JK	73 L	4.98%	10.72	1.048	1.010		All Grain	2187
Blue Moon Clone	8.5 gal	4.53%	14.1	1.046	1.011		All Grain	2184

Newest Witbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
The Dude	5.5 gal	5.16%	802.34	1.052	1.013		BIAB	1
Belgian Wit	5.75 gal	5.46%	24.72	1.057	1.015		All Grain	2
3bbl wit bier	105 gal	4.8%	8.6	1.048	1.011		All Grain	8
MoreBeer Lunar Shock	4.5 gal	6.03%	17.14	1.060	1.014		extract	38
It's a Wit	21 L	4.35%	7.45	1.044	1.011		All Grain	21
Kvit	120 L	4.84%	16.02	1.050	1.013		All Grain	35
Belge Environnement	20 L	4.98%	14.63	1.051	1.013		All Grain	14
Witbier V1.0	5 L	4.73%	9.72	1.050	1.014		BIAB	19
Belgian blonde	185 gal	4.66%	29.16	1.047	1.012		All Grain	35
Witbier	5.5 gal	5.36%	31.99	1.054	1.014		All Grain	34

Fermentables Used In Witbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	1,176		Adjunct	raw	2.2°L	33	8%	0% - 90%
Flaked Wheat	972		Adjunct	raw	2°L	34	26%	2% - 75%
Belgian - Pilsner	502	Belgian	Grain	base malt	1.6°L	37	50%	5% - 100%
Rice Hulls	376		Adjunct	other	0°L	0	6%	0% - 17%
American - White Wheat	370	American	Grain	base malt	2.8°L	40	34%	4% - 80%
German - Pilsner	355	German	Grain	base malt	1.6°L	38	49%	5% - 100%
US - Pale 2-Row	318	US	Grain	base malt	1.8°L	37	45%	4% - 100%
American - Pilsner	313	American	Grain	base malt	1.8°L	37	49%	9% - 100%
German - Wheat Malt	284	German	Grain	base malt	2°L	37	34%	1% - 85%
Belgian - Wheat	249	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	709	3.5	49%	5% - 100%
Hallertau Mittelfruh	294	3.75	65%	13% - 100%
Cascade	182	7	42%	5% - 100%
Hallertau Hersbrucker	150	4	71%	12% - 100%
Tettnanger	143	4.5	52%	13% - 100%
East Kent Goldings	141	5	56%	10% - 100%
Magnum	141	15	52%	3% - 100%
Styrian Goldings	130	5.5	47%	9% - 100%
Domestic Hallertau	122	3.9	65%	17% - 100%
Citra	118	11	39%	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	432	White Labs	Ale	Medium	Low-Med	76%	67°F	74°F
Wyeast - Belgian Witbier 3944	398	Wyeast	Ale	0.12	Med-Low	74%	62°F	75°F
Mangrove Jack - Belgian Wit M21	284	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	137	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	95	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST	70	Lallemand	Wheat	Medium	Low	70%	63°F	72°F
Fermentis - Safbrew - General/Belgian Yeast S-33	66	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Imperial Yeast - B44 Whiteout	55	Imperial Yeast	Belgian Ale		Medium-low	72%	62°F	72°F
Fermentis - Safale-WB06	48	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	461	Spice	Boil	27%	0% - 100%
Gypsum	335	Water Agt	Mash	9%	0% - 100%
Bitter Orange Peel	197	Flavor	Mash	32%	0% - 100%
Sweet Orange Peel	185	Flavor	Whirlpool	36%	0% - 100%
Calcium Chloride (dihydrate)	180	Water Agt	Mash	10%	0% - 92%
Lactic acid	176	Water Agt	Mash	64%	0% - 100%
Epsom Salt	146	Water Agt	Mash	5%	0% - 100%
Orange Zest	110	Spice	Boil	41%	0% - 100%
Whirlfloc	109	Fining	Boil	49%	0% - 100%
Irish Moss	96	Fining	Boil	42%	0% - 100%

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