Harry Potter Butterbeer

[Aschecte]

brew warm to induce higher levels of diacetyl and use crystal malts for the sweetness and head retention. maybe also use lactose for the smoothness. hmmmm........ long shot here and read the ingredients first to make sure it is only flavoring but maybe disolve some butterscotch candies or see if you can find butterscoth extract to add to your secondary. good luck let us know how it turns out.

 

[ozzy1038]

There is burnt sugar extract used for baking that you could use. It would give you a butterscotch/caramel essence to your beer. To sterilize/pasteurize it you could put it in a mason jar and pressure cook it for about a half hour.

 

[whosaid]

Though most commercial butter flavours contain Diacetyl, i have found this : Imitation Butter Flavor which is said to be maid of : a mixture of water, propylene glycol, artificial flavor, and FD&C yellow 5. If I added this at secondary would it negatively affect my brew? What about well I'm boiling my wort? Thanks for the insight.

 

[SLBrooks]

Sorry if this has already been posted i jumped from page 3 - 19......

I live in the home of Alamo Draft House, quite possibly the biggest dive of all full serve theatres. Every HP release they have a HP Feast with food themed from the movie. They sell a butter beer that is slap your momma good, and they make it with hard cider... I dont know if some of the elder beer lords can reverse engineer the recipe to make a beer with, but at the very least make a batch of it

Its really good and thats coming from a fat man...

1 gallons apple cider

4 tablespoons butter (1/4 cup)

1 cups brown sugar

3/4 cup heavy cream

1tsp kosher salt

2 cinnamon stick

1tbs cloves

2 each nutmeg

1tbs allspice berries

In a large pot combine the cloves, cinnamon and allspice with the cider. Heat to a simmer and let cook for 15 minutes. In a smaller pot heat the butter and sugar together until it becomes fluid like, losing its graininess, then add the cream and salt until combined. This makes the butterscotch. Whip the butterscotch into the cider. Label and refrigerate.

After making the mix, add one part of this to one part Woodchuck (alcoholic) cider for the alcoholic version or one part sprite for the non-alcoholic version.

 

[centerfieldeight]

What if you took SLBrooks recipe and merged it with a hard apple cider recipe but added SLBrooks recipe into secondary fermentation? any ideas if that would work?

 

[ChristianAce]

ok so my butterbeer was more like an amber but I really didn't know anything about what I was reciping I just winged it. Buuutt I can't wait to show you my finished bottled Mead. Appropriately named Felix Felicis ill upload pics soon

 

[Cap'n Jewbeard]

Appropriately named Felix Felicis ill upload pics soon

That is a great name for a brew... holy cow...

 

[centerfieldeight]

Has anyone cone up with a tasty recipe yet?

 

[johnnychicago]

Mine turned out pretty tasty:

Butterbeer (Specialty Beer)

Original Gravity (OG): 1.069 (°P): 16.8
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.78 %
Colour (SRM): 7.7 (EBC): 15.2
Bitterness (IBU): 32.0 (Average)

8lb. American 2-Row
4lb. Wheat Malt
0.5lb Crystal 40
0.5lb. Honey Malt

1oz Cascade (7.8% Alpha) @ 60 Minutes (Boil)
.5oz Saaz (3% Alpha) @ 20 Minutes (Boil)

1lb. Lactose @ 15 Minutes (Boil)
3 vanilla beans sliced and soaked+1tsp ground nutmeg; in Everclear (Secondary)
1.5oz Natural Butterscotch Extract.

Single step Infusion at 155°F for 60 Minutes. Boil for 60 Minutes
Fermented at 68°F with Danstar Nottingham
______________________________________

I actually found it a bit sweet, but EVERYBODY else seemed to love it. It definitely has a butterscotch candy taste to it, and it takes about a month in the bottle to really come through. Very solid stuff though. Creamy and sweet; make sure to use a full lb. of lactose and avoid clearing agents to get that cloudy, creamy effect.

 

[OKAN00011]

Mine turned out pretty tasty:

Butterbeer (Specialty Beer)

Original Gravity (OG): 1.069 (°P): 16.8
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.78 %
Colour (SRM): 7.7 (EBC): 15.2
Bitterness (IBU): 32.0 (Average)

8lb. American 2-Row
4lb. Wheat Malt
0.5lb Crystal 40
0.5lb. Honey Malt

1oz Cascade (7.8% Alpha) @ 60 Minutes (Boil)
.5oz Saaz (3% Alpha) @ 20 Minutes (Boil)

1lb. Lactose @ 15 Minutes (Boil)
3 vanilla beans sliced and soaked+1tsp ground nutmeg; in Everclear (Secondary)
1.5oz Natural Butterscotch Extract.

Single step Infusion at 155°F for 60 Minutes. Boil for 60 Minutes
Fermented at 68°F with Danstar Nottingham
______________________________________

I actually found it a bit sweet, but EVERYBODY else seemed to love it. It definitely has a butterscotch candy taste to it, and it takes about a month in the bottle to really come through. Very solid stuff though. Creamy and sweet; make sure to use a full lb. of lactose and avoid clearing agents to get that cloudy, creamy effect.

How much everclear did you use? And I’m assuming you added the extract after fermentation right before kegging or bottling? Thanks john

 

[GilSwillBasementBrews]

He hasn’t been online here since 2014. I’d say use just enough everclear to submerge the vanilla and nutmeg to make the extract. And yes I’d add it after fermentation. Either to keg or bottling bucket

 

[GilSwillBasementBrews]

I’d start making the extract near brew day to give it time to extract the flavors you want from the beans

 

[porterguy]

I suggest just using a magic wand from Ollivanders, and making a perfect butterbeer with a simple spell.

 

[OKAN00011]

Lol thanks guys!

 

[JAReeves]

Greetings,

I know this is a real old thread, but did anyone make this without using lactose? Would a maltodextrin or some other malt-based, non-fermentable sugar work instead for those of us that can't digest lactose?

Also, I see nottingham and scottish ale being the most popular yeasts. What were the tasting notes of the yeasts that people used for this; why were those chosen?

Interested in seeing if this can be brewed up for Christmas this year for family and friends.