Belgian Wit Beer

Belgian Witbier Recipe

This is one refreshing beer. Wit is the Flemish word for white (or so I’m told)—the colour of this beer’s head. This is a pretty complex beer, especially considering the restrained additions in the boil. Enjoy a style made famous in 1800s Belgium, especially on a warm spring day or a scorching summer afternoon.

Recipe Profile

  • Method: 1 gallon BIAB (Brew-in-a-bag), single stage
  • Target OG (Original Gravity): 1.047
  • Target FG (Final Gravity): 1.009
  • Bitterness (IBUs): 17
  • Estimated ABV: 5.0%
  • Boil: 90 minutes


  • 12 oz Belgian Pilsner 2-Row Malt
  • 12 oz White Wheat Malt
  • 4 oz Flaked Barley
  • 4 oz Flaked Wheat
  • 0.25 oz Saaz Hops at 40 minutes
  • Belgian Witbier Yeast (Wyeast 3944)

The Mash

  1. Bring 10.5 litres of water to a temperature of 153°F. Add your grains and give everything a good stir until the whole thing looks a bit like oatmeal. Shut off the heat, cover with a lid, and let it steep at 148°F for 90 minutes.
  2. Then you need to “mash out.” You put the heat back on, and raise the temperature to 168°F (75.6°C) and keep stirring for 7 minutes.
  3. Remove the grains and prepare for the boil. If you’re using a bag, just pull it out and let it drip near-dry above the pot. If you’re using a colander, strain to remove the grains, preserving the wort, which you’ll add back to the pot.
  4. Check that your gravity is on track and correct it, if needed. You need 61 gravity points for this recipe, and our target post-boil volume is 1.3 gallons.

The Boil

  1. Start the boil by bringing your wort up to a boil. Once boiling, start your timer. Add your bittering hops, as prescribed above.
  2. Meanwhile, prepare your sanitizer solution.
  3. Just before the boil is complete, make an ice bath in your kitchen sink. Load it up with as much ice and cold water as you can. Once the boil is over, transfer your pot to the sink to cool your wort to pitching temperature, as prescribed on the yeast pack. Remember to sanitize your thermometer every time you check the temperature.
  4. Meanwhile, thoroughly clean and sanitize your carboy, screw cap, airlock, funnel, and strainer/colander. You want everything to be ready to go once the wort is at the right temperature.
  5. Once the wort is at pitching temperature, transfer it to the carboy by passing it through a strainer overtop the funnel. Do not fill the carboy higher than the one-gallon mark.
  6. Aerate the wort.  Cover the fermenter with a screw cap and gently rock the carboy back and forth for a few minutes to mix in some air.
  7. Pitch the yeast! Use sanitized scissors to cut open the package and pour in only half of the yeast.
  8. Seal the carboy by filling the airlock with sanitizer. Fit it in the screw cap. Move the carboy to a dark spot, free of the home’s daily commotion for at least 14 days (but ideally not more than 21).

Bottling Day

  1. Move the carboy to the countertop, if it wasn’t already there. If the wort got lots of movement during transfer, let it sit so that any stirred-up yeast has a chance to re-settle.
  2. Sanitize everything that will come in contact with the beer: bottling bucket, auto-siphon, tubing, filler, bottles, and bottle caps.
  3. Dissolve 0.59 oz (17g) corn sugar in enough boiling water to dissolve it. Add the dissolved sugar solution to your sanitized bottling bucket.
  4. Fill your auto-siphon and hose with sanitizer before submerging in the carboy. Transfer the solution to a spare container until the beer has completely replaced all the sanitizer in the tubes. Now you can place the end with the bottle filler in the bottling bucket, which should also be on the floor and gently transfer the beer from the carboy to the bucket.
  5. Transfer all the liquid up and the point where it reaches the sediment. Leave the sediment in the carboy.
  6. Now, move the bottling bucket to the counter and siphon the beer quietly into each bottle. When the liquid gets to the very top of the bottle, remove the bottle filler, which will leave the perfect amount of headspace at the top of the bottle.
  7. Cover each bottle with the sanitized caps and cap them into place, or secure your sanitized swing-top caps if using those.
  8. Store the bottles upright in a quiet, dark corner at 65F (18.5C) or so.
  9. Wait 30 days, if you can. If you’re way too curious (I can’t blame you!) try and hold out for 14 days. If you absolutely can’t wait, you can try after 7 days, but the beer really needs at least 14 days to condition.


10 responses to “Belgian Wit Beer”

  1. Nicola

    Hi, can you clarify if the hops go in at 40 mins into the steep time or during the boil?


    1. Hi Nicola,

      They go with the boil, with 40 minutes to go.

      Cheers! JL

  2. David

    heLlo! Just came across your website. Working on doing my first brew and this one sounds delicious. I’m petrified of making a mistake, so i want to ask – why start with 10.5 liters when our target is 1 gallon final volume? is that not way too much to start with? thanks!

    1. Hi David, my recipes are calibrated to yield 1.3 gallons at the end, so that you always have enough to fill the fermenter to the top. That, combined with the fact that this is a longer boil at 90 minutes, is why I have the starting volume so high.

    2. Michael

      I recommend first calculating your boil off rate. You can do this 2 easy ways. First is to just get 2 gallons in your pot, and boil it off for an hour. measure what’s left. then you know the exact rate. the other is to just put 1 gallon in, boil for 15 minutes, and measure what’s left, then multiply that by 4.

      my boil off rate is 1.06 gallons per hour, so I adjust the water i use to make sure i have around 1.3 gallons after it’s done boiling.

    3. Steve


      It’s just right if you take into consideration how much is absorbed by the grains and how much evaporates during the boil.

  3. nick

    How similar in taste is this to say a belian moon/blue moon?
    i am looking at other recipes but would like to follow this for clarity and how well its is written out etc.
    when if you can recommend to add orange peel? should i just use it at the last 10min of the boil? im real keen to make some of recipes. i am buying a 1 gallon carboy tomorrow! i cant wait.

  4. Stewart Steinecke

    So where is the coriander seeds and bitter orange peel I’ve just seen in your pdf booklet ?

  5. robert nulph

    Love the site, love the recipies. Why do you always instruct to pitch half of the yeast? Is there a time to pitch the other half? I don’t see a specified amount of yeast so half of what? your site has been extremely useful, I have 2 seperate batches going right now following your recipie, I just used the amount of yeast recommended on the yeast package for them and they look like they’re doing fine.

  6. Miguel


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