Mattyc88

Recipes 

Does anybody with really ridiculous taste identification know what a clone recipe for this beer would be? If you haven't had it, go get it.

basplaer

Recipes 

I like this beer a lot! It's also delish on tap. I'm interested in trying something similar at some point, so I'm gonna watch this thread for clues.

NateLTB

Recipes 

I love this beer! I'll definitely be keeping an eye on this thread because I would love to brew something similiar to this.

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PintoBean

Recipes 

It's a damn good beer, wish I would have thought of cloning it when I was drinking it, but if I can find another bottle, I'm going to attempt it. Seems to be a very complex brew.

AmandaK

Recipes 

Straight from NB website:
That's a start at least!

And I agree, this is an awesome beer.

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

usfmikeb

Recipes 

I wasn't overly impressed with it...

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Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88

NateLTB

Recipes 

It reminded me of a chocolate habanero stout that I had a few years ago with just a little something extra added in. Must be the cinnamon.

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jlgroves1

Recipes 

Though I've had almost all the NB beers this is one of the ones that has eluded me. Need to get a hold of some apparently. By the way AmandaK great brewery name, GO CARDS!!!!!!

Dukeone

Recipes 

OK guys, I'm a noob with less than half-a-dozen brews under my belt, one of you is going to have to dial this one in for me. I'm thirty minutes from the brewery and it's already hard to find in the store.

AmandaK

Recipes 

Okay... so you want the beer, but you don't want to spend the time to figure it out?? I'll give you some hints on recipe, but I'm not going to spend several months trying to get it right.

Like I said before:
OG should be 1.092
If you're extract, you can figure out how much DME/LME you need to get to that gravity. If you're all grain, that's about 18 lbs of pale malt (could be 2-row, could be Maris Otter or what have you).
Based on my fuzzy memory, I would probably start with a half pound each of C80, Pale Chocolate and Chocolate.
For five gallons, start with 1 oz of Target at 60 minutes.
For the spices, well, start with 1/4 ounce of each, some for flavor (20 minutes) and some at flame out.

Or hell, you live close to the brewery, you could just go there and talk to the brewers. Chances are that they are pretty nice and will help you out since it is such a limited release beer. Imitation is flattery, eh? You could also just go there, have it on tap and take notes. Let your palate take you to the recipe.

If you want to keep cloning beers, Designing Great Beers would be a great investment.

Hope that helps a bit!

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock