AtomMasher
New Member
My family is into the Harry Potter series and I was compelled to make a real version of Butter Beer. Here is the plan:
First I'm going to start off with a small scale 3 gallon experimental batch where I plan to play with diacetyl, VDK levels, and fermentation phases. After talking with professional craft brewers and reading other forums, I think I have a decent AG recipe put together. Depending if I hit the desired mark, I may add a butter scotch recipe at secondary. Here we go and let me know your thoughts.
Butter Beer Recipe- Fuggles for Muggles
Recipe Characteristics Recipe Gravity 1.081 OG Estimated FG 1.020 FG
Recipe Bitterness 24 IBU Alcohol by Volume 7.8%
Recipe Color 6° SRM Alcohol by Weight 6.1%
Note: I designed a high abv since I'll likely lose alcohol from stopping fermentation short, plus it will yield a sweeter beer.
Ingredients Quantity Grain Type Use
6.00 lb Rahr 2-Row Pale Grain Mashed
1.50 lb Flaked oats Adjunct Mashed
0.50 lb Belgian Caramel Pils Grain Mashed
0.40 lb Brown sugar, light Sugar Other
0.25 lb Weyermann Pale Wheat Grain Mashed
Quantity Hop Type Time
1.00 oz Fuggles Pellet 60 minutes - At the very least this recipe should succeed for the close similarity of Fuggles to Muggles, plus it has a spicy character I'm looking for.
Quantity Misc Notes
1.00 unit Ringwood Ale yeast Yeast - Known for its high diacetyl production, Temp range 68-74 degrees
Recipe Notes:
1 Cup Brown Sugar (light) added at 15 minutes left in boil.
Low aeration of wort and fermenting at higher temps creates higher diacetyl levels, 70-74 degrees.
Stop fermentation 1/2 day beyond peak of exponential growth phase (1-4 Days) and before stationary phase (3-10 Days) of yeast process. Hydrogen sulphide escapes the airlock when diacetyl is being reabsorbed for a clue when to stop fermenatation. Stop fermentation by dropping temperature and putting the gallon container in the keezer at refrigeration temperatures 35-38 degrees.
Split batch in three 1 gallon quantities:
Vessel 1- Pull one gallon at 2.5 days fermentation
Vessel 2- Pull one gallon at 4 days fermentation
Vessel 3- Pull one gallon at 6 days fermentation
The day after the final vessel has cooled, taste compare diacetyl levels and buttery flavor. Decide which fermenation period is optimal for desired profile and if butterscotch sauce is necessary.
Butterscotch Sauce added at secondary transfer:
1 Cup Brown Sugar (dark)
1/4 Cup Whole Milk
3 Tblspns butter
2 Tblspns corn syrup(thinking of using Agave syrup)
1 teaspn Vanilla
(Option- add 1oz of scotch whiskey)
Warm sauce at low-mid heat until smooth, melted and all sugar is dissolved. Heat and stir until desired consistency/color/flavor is met.
Has anyone really messed with diacetyl and VDK?
Thanks, Matt
First I'm going to start off with a small scale 3 gallon experimental batch where I plan to play with diacetyl, VDK levels, and fermentation phases. After talking with professional craft brewers and reading other forums, I think I have a decent AG recipe put together. Depending if I hit the desired mark, I may add a butter scotch recipe at secondary. Here we go and let me know your thoughts.
Butter Beer Recipe- Fuggles for Muggles
Recipe Characteristics Recipe Gravity 1.081 OG Estimated FG 1.020 FG
Recipe Bitterness 24 IBU Alcohol by Volume 7.8%
Recipe Color 6° SRM Alcohol by Weight 6.1%
Note: I designed a high abv since I'll likely lose alcohol from stopping fermentation short, plus it will yield a sweeter beer.
Ingredients Quantity Grain Type Use
6.00 lb Rahr 2-Row Pale Grain Mashed
1.50 lb Flaked oats Adjunct Mashed
0.50 lb Belgian Caramel Pils Grain Mashed
0.40 lb Brown sugar, light Sugar Other
0.25 lb Weyermann Pale Wheat Grain Mashed
Quantity Hop Type Time
1.00 oz Fuggles Pellet 60 minutes - At the very least this recipe should succeed for the close similarity of Fuggles to Muggles, plus it has a spicy character I'm looking for.
Quantity Misc Notes
1.00 unit Ringwood Ale yeast Yeast - Known for its high diacetyl production, Temp range 68-74 degrees
Recipe Notes:
1 Cup Brown Sugar (light) added at 15 minutes left in boil.
Low aeration of wort and fermenting at higher temps creates higher diacetyl levels, 70-74 degrees.
Stop fermentation 1/2 day beyond peak of exponential growth phase (1-4 Days) and before stationary phase (3-10 Days) of yeast process. Hydrogen sulphide escapes the airlock when diacetyl is being reabsorbed for a clue when to stop fermenatation. Stop fermentation by dropping temperature and putting the gallon container in the keezer at refrigeration temperatures 35-38 degrees.
Split batch in three 1 gallon quantities:
Vessel 1- Pull one gallon at 2.5 days fermentation
Vessel 2- Pull one gallon at 4 days fermentation
Vessel 3- Pull one gallon at 6 days fermentation
The day after the final vessel has cooled, taste compare diacetyl levels and buttery flavor. Decide which fermenation period is optimal for desired profile and if butterscotch sauce is necessary.
Butterscotch Sauce added at secondary transfer:
1 Cup Brown Sugar (dark)
1/4 Cup Whole Milk
3 Tblspns butter
2 Tblspns corn syrup(thinking of using Agave syrup)
1 teaspn Vanilla
(Option- add 1oz of scotch whiskey)
Warm sauce at low-mid heat until smooth, melted and all sugar is dissolved. Heat and stir until desired consistency/color/flavor is met.
Has anyone really messed with diacetyl and VDK?
Thanks, Matt
