Style: Witbier
All StylesStyle Profile
BU:GU
0.33
Hops
2.5 g/L
Mash pH
5.58
Style Guidelines BJCP 2021 Beer
OG 1.052
FG 1.012
IBU 17
ABV 5.2%
SRM
Typical Grain Bill
% 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 0.62 g/L
Flavour 0.44 g/L
Aroma 0.68 g/L
Whirlpool 0.65 g/L
Dry Hop 0.73 g/L
Common Hops
- 24% Saaz
- 10% Hallertau Mittelfrüh
- 9% East Kent Goldings
- 7% Hersbrucker
- 7% Cascade
- 6% Tettnang
- 5% Magnum
- 5% Taurus
- 5% Citra
- 5% Styrian Golding
% of Witbier recipes using each hop
Dry-Hop Rate by Year
g/L · median with IQR range
2018 0.26 g/L
2019 1.63 g/L
2020 0.57 g/L
2021 1.67 g/L
2022 0 g/L
2023 2.09 g/L
2024 1.31 g/L
dated Witbier recipes with at least one dry-hop addition
Common Fermentables
- 23% Wheat, Flaked
- 20% Oats, Flaked
- 19% Flaked Oats
- 16% Rice Hulls
- 15% Flaked Wheat
- 11% Pilsner (2 Row) Bel
- 8% White Wheat Malt
- 7% Wheat Malt, Bel
- 7% Belgian - Pilsner
- 7% Pale Malt (2 Row) US
Colour = malt category · bar = % of recipes
Common Yeasts
- 18% Belgian Wit Ale (WLP400) White Labs
- 12% Belgian Witbier (3944) Wyeast Labs
- 7% SafBrew Specialty Ale (T-58) Fermentis
- 7% Belgian Wit (M21) Mangrove Jack's
- 6% Safbrew Wheat (WB-06) Fermentis
- 3% Safale American (US-05) Fermentis
- 2% Belgian Wit II Ale Yeast (WLP410) White labs
- 1% SafAle German Ale (K-97) Fermentis
- 1% Forbidden Fruit (3463) Wyeast Labs
- 1% SafAle English Ale (S-04) Fermentis
% of Witbier recipes using each strain
Mash Profile
- 55% Single Infusion
- 38% Step Mash
- 7% Decoction
% of Witbier recipes with mash data
Typical Water Profile
- 60 ppm Ca²⁺
- 5 ppm Mg²⁺
- 16 ppm Na⁺
- 75 ppm Cl⁻
- 62 ppm SO₄²⁻
- 100 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Most alike in strength, bitterness, colour, grist, hops and yeast.