Probably bittered with the first two as well as heavy late and dry hops. Modest dose of Centennial in the late addition and dryhop.
over easter i had both rampant and ranger. gotta say that i preferred the ranger. maybe i got a bad batch, or it wasn't sufficiently fresh, but i thought the rampant was too sweet. i didn't get the mosaic hops at all, and it's one of my favorites (it goes into all my IPAs).
I can't get enough of this stuff... I believe I taste simcoe in the finish, maybe some cascade. Does anyone have any ideas on making a clone?
You aren't terribly far from Knee Deep Brewing. Score yourself some hoptologist or simtra, and you will be in love. Rampant is one of the better beers that NB has put out(imo) but those two will blow you away.
Never had it, but I'm going to try to clone it for you from reading reviews and posts. What fun!
I'd say the floral notes are Centennial, as they are famous for that character.
I keep hearing the beer is very peachy/fruity, which sounds like a bunch of Mosaic. From drinking a Mosaic SMaSH, Mosaic has tons of peach and blueberry. I think WDT may have gotten too old of a bottle.
Calypso is very candy-like, Watermelon/Apple Jolly Rancher, pear, etc, My guess is Calypso is the bittering charge, maybe a 15/30 minute addition. The market on them is REALLY cooling off as they are really cloying/weird.
So, let's start with a base of 2-row, and a touch of C-120.. regardless of whether they claim they use it, some reviews show up some toffee notes. Going to throw in a few ounces of Biscuit for a little breadiness/malt. We can work back on the attenuation, building a 8.5% ABV and then measuring the attenuation through the calories listed.
Listed at 70% efficiency, add/subtract base malt as needed. 5 gallon batch.
14.5 LBs 2-Row
3 oz C-120
3 oz Biscuit
8 oz Dextrose
1.0 oz Calypso @ 60 Minutes
1.0 oz Calpyso @ 20 Minutes
1.0 oz Centennial @ 10 Minutes
1.0 oz Mosaic @ 5 Minutes
1.0 oz Mosaic @ Knockout
1.0 oz Centennial @ 7 Days
1.0 oz Mosaic @ 7 Days
you need 80-82% attenuation to nail the numbers. Mash lower, ie 148-150 for 75 minutes if using US-05. Use 05, not 1056, as the S-05 carries some nice peach esters at 60-65 F. You really need to ferment at that temp.
The hop bill might need a little adjustment, but it's got the right idea. Maybe dry-hopping with .5 oz Centennial/.5 oz Calypso, but up to you.
I guess I am going to have to give this one another try. I must have had a bad batch. The sixer I had of it was some of the most rancid, wet-hay tasting crap I have ever had.
yup, that's my recollection. tried it once, won't bother with it again.I bought a 6 pack a couple months ago. Way too sweet for me and had a really funky aroma...not in a good way.
+1 I had it fresh when it was first released and expected great things. I love NB but was very very disappointed!
it's a polarizing beer. some folks love it, others really really don't like it. do you have trouble accepting that some people have a radically different opinion than yours?I don't understand the negativity.
I would be against trying a recipe out and leaving feedback
Yes, while I understand that different people like different things, it's hard for me to believe that some people think this tastes like wet hay (or whatever it was posted above).it's a polarizing beer. some folks love it, others really really don't like it. do you have trouble accepting that some people have a radically different opinion than yours?
Yes, while I understand that different people like different things, it's hard for me to believe that some people think this tastes like wet hay (or whatever it was posted above).
I mean, there are some beers that I'd give 1 star to on Untappd, but you won't find me making barf sounds and insulting peoples' mothers over them.
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