[nightwing14]

So I saw a recipe for a Three broomsticks butter beer on reddit.com a little while ago and wanted to make my own, so I modified the recipe a bit.  I am looking for some feedback.
Recipe:
5# 2 row
.5# crystal 30L
2# wheat flaked or malt (haven't decided)
1# rice hulls
1#oats flaked
1# maris otter
.5# Carapils
2# Barley flaked
1oz. Hallertauer @60
.5oz. Fuggles@5
.6oz Ginger@12
.5oz. Licorice@10
.5oz. Nutmeg@10
.15oz. Cinnamon@5
.15oz. Cloves@5
Mash @ 158
Use Wyeast 1084 Irish Ale and ferment at higher temps 72-75 to get diacetyl production.

So with the recipe I am looking for a thick heavy pale ale so 5.4 SRM or less because that is what I imagine butterbeer being like.

Original recipe had 6# 2 row, 6# wheat malt, .5# crystal 30L, and 1# rice hulls with same spices for a reference.

[dhacker]

Just make sure you leave lots of diacetyl in there!  

Oops missed your line about the 1084 at warm temps . .  anyway, I agree with Jeffy in that you won't necessarily get more diacetyl by fermenting warm. I'd say under pitching more than warm fermenting would produce  increased amounts.

[jeffy]

I'm not so sure that warmer fermentation temps will promote diacetyl.  Perhaps using Ringwood yeast would be better for that, using cooler temps and making sure it flocs out of suspension quickly.

[johnf]

Think about replacing all of the adjunct proposed with a low valine adjunct (sugar or probably corn) as the metabolic pathway by which yeast typically produce diacetyl competes with another pathway that requires valine.

[theDarkSide]

I had butterbeer at Universal Studios.  Here's their recipe:

  Butterscotch Sundae topping
  A little water

 

I'm not saying it wasn't good however!

[James Lorden]

Butter beer is like root beer, it's non-alcaholic.  Only house elves get wasted on butterbeer.

(Give me a break - I started reading it to my kid and then got hooked)