I'm Down Wit It

Witbier (BJCP Category 16A - Belgian and French Ale : Witbier) is a pale, cloudy, refreshing ale style traditionally brewed in Belgium. The style had fallen out of favor, but was revived in the recent past largely due to Pierre Celis at Hoegaarden.
Witbier is generally lightly hopped and quite analogous to the German Hefeweizen style in terms of base grain makeup. In typical Belgian style, spices such as orange peel, corriander are often used. The yeasts typically used in the Witbier style often impart a tangy, almost lactic-like quality in small quantities, adding to the refreshing nature of wit.
Mouth feel and body is generally moderate due to the grain bill being made of a large proportion of wheat malts.
Hopping is generally low with Noble hops being the traditional varieties.


The grain base of a witbier generally consists of a base of Pilsner (roughly half) and Wheat malts in the form of White Wheat and or flaked wheat. Flaked oats are also used. The flaked adjuncts add to the smooth mouthfeel of a Witbier and are responsible for the cloudy appearance.
Hopping is light (10 to 20 IBU) and is generally only to balance out the malt. Traditional hops are Noble varieties like Hallertau, Tettnanger, or Spalt.

OG: 1.044 - 1.052 FG: 1.008 - 1.012 IBU: 10 - 20 SRM: 2 - 4 ABV: 4% - 5.5%

All Grain Recipe - Witbier ::: 1.045/1.012 (5.75 Gal)

Grain Bill (72% Efficiency Assumed)

5 lbs. - Pilsner Malt
2.5 lbs. - Flaked Wheat
2 lb. - White Wheat Malt 1/4 lb. - Munich Malt

Hop Schedule (19 IBU)

3/4 oz - Sterling hops [7.8%] (60 min.)


White Labs WLP400 Belgian Wit or Wyeast 3944 Belgian Witbier Yeast


Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at 66° to 68°

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