Well, you'll get something edible, I'm sure. And if you're really lucky, you will have just invented the latest new rage in cheese!
Adding heat while renneting is a good way to completely mess up the coagulation, so you did well to get usable curds out of this.
Some questions about the recipe, arising from the fact that Butterkäse is on my list to try, but I haven't tried it yet:
1) Why so much culture? Just one packet of direct-set should be plenty for 4 gallons - ??
2) This seems like a very short amount of time in the brine; is Butterkäse generally a very low salt cheese?
3) What pH value are you shooting for at the end of pressing? (With that much culture, I would expect the pH to drop relatively low, even in the regular fridge overnight - ?)
4) Finally, why the geo? When you wipe the surface to keep unwanted molds away, are you able to keep from wiping the geo away?
I hope these come across as intended - only seeking information, not challenging the recipe!