Butter Beer

[Gil Breau]

Found this guy's recipe, really need to try and make it for a friend whos been bugging me since I started to make butter beer.

Anyone know how to convert it to AG? I'm not so deft at the extract conversion.

http://www.aptbrew.ca/post/7391947951/t ... butterbeer
Three Broomsticks Butterbeer - (half-batch)

Grain Bill

1lbs 7oz - Light Dry Malt Extract
1lbs 7oz - Breiss Wheat Dry Malt Extract
1/2lb - Canadian Pale Malt
1/2lb - CaraPils

Hops

1/4oz Sazz    (boiling) (20min)
1/2oz Tettnanger  (Finishing) (5min)

Adjuncts

1 1/2 - Cinnamon Sticks (60min)
3 - Cloves   (60min)
1 - Licorice Root   (60 min)
1/2 - Coarse Ground Nutmeg (60min)  
1/2oz - Sarsaparilla (60min)

7oz - Maltodextrin (for a creamy body)

Yeast - Saftbrew US05 Dry Wheat Yeast

OG 1.069

[Richard]

iirc DME is 44ppg (so 1lb DME in one US Gallon is 1.044); 2-row (grain) is 37ppg at 100% utilisation . The rest depends on your efficiency in using grain - translates as the factor on the grain ppg.

So e.g. at 75% utilisation (i.e. 0.75 factor) 1lb7oz dme (2-row base, i.e. "light") is going to be 1.4375 * (44/37) * (1/0.75) = 2.27lbs (2lbs 4.46oz)

Wheat extract is usually half-half wheat malt + 2-row, so you'd need another half that again (1lb 2.23oz) in 2-row  and wheat malt, for a total of 3lb 6.69oz 2-row, 1lb 2.23oz wheat-malt (double again for a full batch - says it's only a half one).

[Gil Breau]

So about

2.27lbs 2 row For the LDME
1.13lbs 2 row for Wheat DME
1.13lbs Wheat for the WDME
0.5 lbs MO = Pale Malt
0.5 lbs CaraPils

For a half batch, so the final recipe should be:

6.8 lbs 2-Row
2.25 Lbs Wheat Malt
1Lbs MO
1Lbs CaraPils

0.5oz Saaz @ 20 min
1 oz Tettnanger @ 5 mins

3 - Cinnamon Sticks (60min)
6 - Cloves (60min)
2 - Licorice Root (60 min)
1oz - Coarse Ground Nutmeg (60min)
1oz - Sarsaparilla (60min)

[Richard]

Yup. Just wondering - are you meant to deliberately force diacetyl on this for the "butter" part? I don't get it :?

[Gil Breau]

Not sure either....I mean, I've read about the butter "beer" they make at Hogwarts universal studios, and how people have tried to replicate it, with some success to varying degrees.....Most times a lot goes in AFTER the beer is done, making it a wierd root beer float type thing... (real butter beer from the 1500's actually uses a stick of butter mixed in the ale, but I digress)

However, this, with the adjuncts, looks like it's make a great base, and a potentially sweeter/flavorful beer beforehand, so I may give it a shot.

[Richard]

I know some beers (imperial stout, for one) incorporate a touch of diacetyl to flesh out the mouthfeel...