Anonymous: Three Broomsticks Butterbeer
Old Ale - Extract
• Makes 5 Gallons @ 75% Efficiency
|Briess Pilsen (Extra) Light Dry Extract||6 lbs, 0 oz|
|Briess 2 Row Caramel 60||1 lbs, 0 oz|
|Gambrinus Honey Malt||0 lbs, 8 oz|
|Weyermann Vienna||0 lbs, 8 oz|
|Weyermann Cara Foam ®||0 lbs, 8 oz|
|Crisp Maris Otter||0 lbs, 8 oz|
|Briess Flaked Barley||0 lbs, 4 oz|
|Briess Flaked Oats||0 lbs, 4 oz|
|Horizon Pellets||1 oz @ 60 mins|
|Glacier Pellets||1 oz @ 15 mins|
|Summit Pellets||.5 oz @ 5 mins|
|Wyeast Labs London Ale||1 ea|
|1.060 - 1.090||1.015 - 1.022||30 - 60||10 - 22||6.00 - 9.00|
Madam Rosmerta’s Butterbeer has been served at the Three Broomsticks pub in the village of Hogsmeade for centuries. Butterbeer has a smooth and creamy flavor with a little hint of butterscotch. It’s high alcohol content is guaranteed to warm a wizards blood on a cold night and sure to get a house-elf fully drunk.
Boil Size: 5.83 Gal
Batch Size: 5.00 Gal
Boil Time: 60 minutes
For specialty grains: Pour crushed grain into mesh bag and tie the open end in a knot. Steep for 20 minutes or until water reaches 170F. Remove bag and discard.
Name Days / Temp
Primary 14 days @ 65.0°F
Secondary 21 days @ 72.0°F
Bottle/Keg 14 days @ 74.0°F
Butterscotch Flavor Addition: Add 1 oz Pure Butterscotch Extract (or make your own following recipe below) at 14 days when transferring to secondary.
Butterscotch Sauce Recipe:
Made from sugar syrup, butter and cream, butterscotch often contains Scotch whiskey.
1 cup sugar
1 cup light corn syrup
1/2 cup heavy cream
3 Tbs. unsalted butter, cut into pieces
2 Tbs. Scotch whiskey (optional)
In a heavy 2- to 2 1/2-quart saucepan over medium-high heat, cook the sugar until it turns amber, 6 to 8 minutes. Stir the sugar with a long-handled wooden spoon during the first 1 to 2 minutes of cooking; do not stir after this point and, instead, tip the pan to ensure even cooking. Do not allow the sugar to burn. If the sugar burns, turns very dark and smells acrid, discard it and start again.
Add the corn syrup and cook until blended, stirring only as necessary. Exercise great caution, as the sugar is very hot. Use a long-handled wooden spoon and heavy pot holders to protect your hands.
Remove the pan from the heat and very carefully pour the cream into the hot syrup. Add the butter and stir until the butter melts, the cream is thoroughly incorporated and the sauce is smooth. Stir in the whiskey. Serve warm or at room temperature.
The sauce can be covered and refrigerated for up to 3 days. Reheat gently over medium heat. Makes about 2 cups.
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