Witbier Recipe (All-Grain): 5 to 30 Gallons
An all-grain Witbier recipe you can brew at 5 to 30 gallons: 4.6% ABV and 13 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Witbier at a glance: 4.6% ABV, 13 IBU, OG 1.046. A Belgian witbier: pale and cloudy, with a soft, creamy body from unmalted wheat and oats, a spicy, fruity Belgian yeast, and a bright finish of bitter orange peel and coriander. Refreshing at 4.6%.
Bräu Supply recipe · All-grain
Witbier
Grain · for 5 gal into the fermenter
| 5 lb (2.27 kg) | Pilsner malt | 50% |
| 4.5 lb (2.04 kg) | Flaked wheat (unmalted) | 45% |
| 0.5 lb (0.23 kg) | Flaked oats | 5% |
| 0.5 lb (0.23 kg) | Rice hulls |
Hops
| 1 oz (28 g) | Hallertau Mittelfrüh · 4% AA | 60 min |
Spices
| 0.5 oz (14 g) | Bitter orange peel | Last 5 min of the boil |
| 0.5 oz (14 g) | Coriander seed, freshly crushed | Last 5 min of the boil |
Yeast and water
| 1 pkg | Belgian witbier yeast (WLP400 or Wyeast 3944) | |
| Water | Soft water. | |
Process
- Mash: 152°F (67°C) for 60 minutes
- Boil: 60 minutes
- Ferment: 66 to 68°F (19 to 20°C) for 10 to 14 days
- Condition: Package young; no long conditioning needed
- Carbonate: 2.6 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash the grain with the rice hulls at 152°F (67°C) for 60 minutes.
- Boil 60 minutes with the hops. Add the orange peel and crushed coriander for the last 5 minutes.
- Chill to 64°F (18°C) and pitch.
- Ferment at 66 to 68°F (19 to 20°C) until the gravity is stable.
- Package young at about 2.6 volumes of CO₂.
Tips
- Crush the coriander just before you use it; pre-ground coriander tastes dull.
- Use bitter (Curaçao) orange peel, or the zest of fresh sweet oranges for a brighter note.
- Don’t filter or fine it. The haze is part of the style.
Frequently asked questions
Is witbier the same as hefeweizen?
No. Witbier is Belgian, brewed with unmalted wheat, orange peel and coriander, and a Belgian yeast. Hefeweizen is German, with malted wheat and a banana-and-clove yeast. See our hefeweizen recipe.
Can I use malted wheat?
Yes, but unmalted flaked wheat gives the traditional soft, creamy body and haze.