Witbier

Common grains

Average share of the grain bill when used.

• 2°
  Wheat malt37%
• 2°
  Pilsner malt50%
• 1°
  Flaked oats8%
• 1°
  Flaked wheat27%
• 2°
  Pale / 2-row (generic)46%
• 9°
  Munich (light)7%
• —
  Rice hulls (lauter)6%
• 3°
  Acidulated malt4%

Common hops

By how often brewers reach for them.

Common yeasts

By how often brewers pitch each strain.

Wheat

WLP400 Belgian Wit Ale Yeast

White Labs

Atten74–78%Temp19–23°C

Wheat

3944 Belgian Witbier

Wyeast

Atten72–76%Temp17–24°C

MWheat

M21 Belgian Wit Yeast

Mangrove Jack's

Atten70–75%Temp18–25°C

Ale

SafAle T-58

Fermentis

Atten72–78%Temp12–25°C

Wheat

SafAle WB-06

Fermentis

Atten86–90%Temp12–25°C

Ale

SafAle S-33

Fermentis

Atten68–72%Temp12–25°C

Ale

SafAle US-05

Fermentis

Atten78–82%Temp12–25°C

Wheat

WLP410 Belgian Wit II Ale Yeast

White Labs

Atten70–75%Temp19–23°C