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Belgian Witbier

Both the Belgian witbier and the German weissbier were termed "white beers" because historically they are pale unfiltered and have a hazy appearance due to the type of yeast. Belgian white beers are often made with raw unmalted wheat, as opposed to the malted wheat used in other varieties.

German wheat beers are called weizen ("wheat") in the western (Baden-Württemberg) and northern regions, and weissbier or weiss ("white beer" or "white") in Bavaria. Hefeweizen (the prefix "hefe" is German for yeast) is the name for unfiltered wheat beers, while kristallweizen ("kristall" being German for crystal) is the same beer filtered.

Style Parameters:   
OG =
FG = 
ABV = 4.5 - 5.0 %
IBU = 
Color = 
Body = 
Belgian Witbier should have a
Malts used: Pale 2-row and Wheat.
Hops used: Hallertau,Tettnang, Saaz.

  • This recipe yields 23 liter (6 US gallon).
  • Brew House Prairie Wheat beer kit. (This kit has an OG ......
  • White Labs WLP400 Belgian Wit.
  • 200 gram corn sugar for priming.
  • Boil the .....
  • Add Brew House beer kit to primary fermenter, add freshly boiled wort and top off with water to the 23 liter mark.
  • Pitch yeast when wort is between 20 - 24 °C.
  • Ferment @ 19 - 21 °C.
  • Rack to secondary when fermentation slows down (± day 5).
  • Bottle with 200 gr priming sugar.
  • Age for 4 weeks in the bottle.
  • OG = 1..., FG = 1...., ABV = 4.8 %.

Two common varieties of wheat beer are witbier (Dutch - "white beer") based on the Belgian tradition of using flavorings such as coriander and orange peel which was revived by Pierre Celis at Hoegaarden,and weissbier (German - "white beer") based on the German tradition of mixing at least 50% wheat to barley malt to make a light coloured top-fermenting beer.

Prosecco anybody, or maybe...?

Bubblies always bring out smiles at parties! No sorry, that’s not correct. Bubblies makes you smile period, any day of the year.