I'm in the inception phase of a Harry Potter inspired butterbeer recipe. Since it's not well explained in the books, I'm going for a a flavor profile in the range of spiced eggnog and root beer.
I'm looking for a big, creamy head and (if possible) a color like hefeweizen. Spices will be nutmeg, cloves, ginger, cinnamon, and sassafras (also considering vanilla bean?). For malt I'm going for 40L caramel malt for steeping, and 50/50 Maillard Gold and Wheat extracts and some lactose.
Does anyone have have advice on amounts of the spices and lactose to use for a 1 gallon recipe and how to add a butterscotch flavor? I've heard some people talking about butterscotch extract/schnapps. I definitely want that thick head so nothing that will kill it. Finally hops or no? I don't want it to be unbalanced but I feel like hops is the wrong flavor profile. Some other bittering agent instead?