Style: Witbier

All Styles

Style Profile based on 1,936 recipes

BU:GU

0.33

Hops

2.4 g/L

Mash pH

5.58

Style Guidelines BJCP 2015 Beer

1.044 1.052

1.052

1.008 1.012

1.012

IBU

8 20

ABV

4.5% 5.5%

5.3%

SRM

2 4

Description

A refreshing, elegant, tasty, moderate-strength wheat-based ale. History: A 400-year-old Belgian beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time, both with modern craft brewers and mass-market producers who see it as a somewhat fruity summer seasonal beer. Style Comparison: Low bitterness level with a balance similar to a Weissbier, but with spice and citrus character coming from additions rather than the yeast.

Examples: Allagash White, Blanche de Bruxelles, Celis White, Hoegaarden Wit, Ommegang Witte, St. Bernardus Witbier, Wittekerke

Typical Grain Bill

37% Wheat
36% Pilsner
20% Pale
4% Oats

% of total grain weight across all recipes · sums to ~100%

Common Additions

% of Witbier recipes using each malt category (addition % in brackets)

Hop Usage by Addition Type

g/L · median with IQR range

Bittering

0.25 g/L 1.37 g/L

0.47 g/L

Flavour

0.2 g/L 1.16 g/L

0.39 g/L

Aroma

0.22 g/L 1.37 g/L

0.54 g/L

Whirlpool

0.3 g/L 0.74 g/L

0.46 g/L

Dry Hop

0.53 g/L 2.73 g/L

1.09 g/L

Common Hops

% of Witbier recipes using each hop

Common Fermentables

Colour = malt category · bar = % of recipes

Common Yeasts

% of Witbier recipes using each strain

Typical Water Profile

Ca²⁺ 60 ppm

Mg²⁺ 5 ppm

Na⁺ 15 ppm

Cl⁻ 75 ppm

SO₄²⁻ 60 ppm

HCO₃⁻ 25 ppm

median across recipes with a declared water profile

Similar Styles

Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.

Weissbier

Gose

Gueuze

Fruit Lambic

Dunkles Weissbier

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