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Old 04-23-2007, 02:12 AM   #1
ChimayLover
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Hello All!

I have only 3 bottles left of my first homebrew, an amber ale that turned out great. I have a Belgian Dubbel in my primary, and am now planning my next brew...In honor of the last Harry Potter book coming out this summer, I would like to attempt to brew butterbeer, the beer of choice for young wizards and witches...I realize this is a fictional brew, but I wonder if something like it could be made...I think it would be a light caramel colored ale with nice head and a creamy caramel butterscotch flavor, more of a desert brew...like a box of cracker jacks somehow turned into beer. Could some of the master brewer's here help me formulate a recipe to brew something that would do justice to a wonderful book series?

Thanks in advance for your help!

 
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Old 04-23-2007, 02:16 AM   #2
DeathBrewer
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lol, don't forget to throw some dry ice in the glass

sounds really good I'll keep an eye out, but nothing off the top of my head.
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Old 04-23-2007, 02:17 AM   #3
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Take Cheesefood's Vanilla Caramel Cream Ale and tweak it to your liking. No vanilla, more crystal.......check it out and see what you think.

 
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Old 04-23-2007, 04:03 AM   #4
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I like that- and (call me crazy), if you're really going for the "butterbeer" idea, we could try and get it to have some diacetyl in it. (Which gives it a buttery smell, as far as I understand).

Can anyone help me to figure out what gives it that edge?

If we get this recipe down, I might just brew it with you. A small batch, for the HP premiere.
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Old 04-24-2007, 12:04 AM   #5
ChimayLover
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Hmm, maybe I could take a recipe like cheese's caramel cream ale and add some butterscotch chips or syrup into it...Has anyone brewed with butterscotch before? I wonder how I would incorporate it, maybe boil it along with the malt extract for a while? Or maybe add equal parts golden syrup and butterscotch?

How does that sound?

 
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Old 04-24-2007, 12:10 AM   #6
LouT
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Use real butter.
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Old 04-24-2007, 12:12 AM   #7
Cheesefood
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How about this:

2 pounds wheat DME
4 pounds extra light DME
1/2 pound caramel 60L
1 pound caramel 20l
1 pound honey malt

same hop schedule
Scottish ale yeast

Ferment warm.
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Old 04-24-2007, 12:16 AM   #8
Yuri_Rage
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Quote:
Originally Posted by ChimayLover
Hmm, maybe I could take a recipe like cheese's caramel cream ale and add some butterscotch chips or syrup into it...Has anyone brewed with butterscotch before? I wonder how I would incorporate it, maybe boil it along with the malt extract for a while? Or maybe add equal parts golden syrup and butterscotch?

How does that sound?
Honestly...it sounds gross to me. The whole idea doesn't really sound that appealing, but I'll try to help.

Adding butterscotch chips or syrup will probably introduce a lot of fats and oils that will ruin the head of the beer and perhaps even cause a nasty oil slick on top of the beer.

Instead, try fermenting at the upper end of the temperature range of a yeast that leaves high levels of diacetyl after fermentation. Scottish ale yeast or a very flocculant English ale yeast are good candidates.

Here's an article: http://brewingtechniques.com/library...ue1.2/fix.html
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Old 04-24-2007, 12:17 AM   #9
feedthebear
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How about an addition of 8oz. of Lactose to give it a little more creaminess?

I like the idea of butterscotch chips, but I'm guessing the oils would kill the beer's head.

I think using Scottish Ale yeast too warm might give it a sour apple flavor. At least, that's what I got using WLP028 and fermenting too warm.
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Old 04-24-2007, 12:19 AM   #10
Cheesefood
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Here's another interesting article
http://www.evansale.com/diacetyl_article.html
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