This recipe is aimed to imitate the flavor of butterbeer as mentioned in the Harry Potter series. My wife is a serious pottterhead and I wanted to have something that will be pleasant to drink for her (HP-themed) birthday.
The recipe is based off the recipe I found here . However, as I do not regularly brew beers (I'm more of a mead man, myself) I don't have the setup to mash. So, here is an extract version of the recipe.
Ingredients
3 lb Briess Bavarian Wheat DME
3 lb Briess Amber DME
1 lb Briess Caramel Malt 40L, crushed
1 oz Crystal Hop Pellets
.75 oz Saaz Hop Pellets
1 smack pack Wyeast 1728 (Scottish Ale)
1 lb lactose
2 whole vanilla beans
1 whirfloc tablet
.75 oz ground nutmeg
.75 oz ground cinnoman
1 oz while cloves
1.25 oz vanilla extract
300 ml butterscotch schnapps
Method (This method assumes you know how to properly sanitize, etc)
1. Steep Caramel malt. Boil: Dme, crystal hops (60min), .5 oz saaz hops (20 min), 1 lb lactose, whirfloc tablet, nutmeg, cinnoman, and cloves (15 min), .25 oz saaz hops (5 min). Cool in ice bath to room temp. Cut vanilla beans lengthwise and scrape out interior. Add scrapings and husks to carboy. Transfer cooled wort on top of vanilla. Add activated yeast. Fix airlock and store in temperature stable location.
2. Allow to ferment ~7 days. Rack to secondary and add vanilla extract.
3. Allow to ferment/condition ~14 days.
4. Prime with schnapps. (~113g or 4 oz sugar) and bottle.
The recipe is based off the recipe I found here . However, as I do not regularly brew beers (I'm more of a mead man, myself) I don't have the setup to mash. So, here is an extract version of the recipe.
Ingredients
3 lb Briess Bavarian Wheat DME
3 lb Briess Amber DME
1 lb Briess Caramel Malt 40L, crushed
1 oz Crystal Hop Pellets
.75 oz Saaz Hop Pellets
1 smack pack Wyeast 1728 (Scottish Ale)
1 lb lactose
2 whole vanilla beans
1 whirfloc tablet
.75 oz ground nutmeg
.75 oz ground cinnoman
1 oz while cloves
1.25 oz vanilla extract
300 ml butterscotch schnapps
Method (This method assumes you know how to properly sanitize, etc)
1. Steep Caramel malt. Boil: Dme, crystal hops (60min), .5 oz saaz hops (20 min), 1 lb lactose, whirfloc tablet, nutmeg, cinnoman, and cloves (15 min), .25 oz saaz hops (5 min). Cool in ice bath to room temp. Cut vanilla beans lengthwise and scrape out interior. Add scrapings and husks to carboy. Transfer cooled wort on top of vanilla. Add activated yeast. Fix airlock and store in temperature stable location.
2. Allow to ferment ~7 days. Rack to secondary and add vanilla extract.
3. Allow to ferment/condition ~14 days.
4. Prime with schnapps. (~113g or 4 oz sugar) and bottle.