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Old 01-28-2012, 01:10 AM   #1
MaxSpang
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Default 3 Floyds Black Sun Stout Clone (hoppy dry stout)

I'm drinking this nectar of the gods right now, and I love it. It's like a chocoloate/coffee mixed with piney/citrus hop aroma, and it has a dark chocolate/malty/hoppy taste with a creamy and smooth mouthfeel.

Here's the description from the Three Floyds site:

"6.5% ABV 50 IBUs
Black Sun has a nose of coffee, roasted malts and piney hops. This medium bodied stout has a broad depth of maltiness and a clean dry finish. December release."

I tried to work on a recipe that would produce this type of flavor. Let me know what you think:



Black Sun Clone
13-A Dry Stout

Size: 5.24 gal
Efficiency: 63.0%
Attenuation: 75.0%
Calories: 220.45 kcal per 12.0 fl oz

Original Gravity: 1.066 (1.036 - 1.050)
Terminal Gravity: 1.016 (1.007 - 1.011)
Color: 31.66 (25.0 - 40.0)
Alcohol: 6.51% (4.0% - 5.0%)
Bitterness: 49.4 (30.0 - 45.0)

Ingredients:
13.0 lb American 2-row
1.5 lb Roasted Barley
9 oz Oat Flakes
0.5 lb Barley Flaked
0.5 lb Chocolate Malt
6 oz Coffee Malt
0.5 oz Warrior® (16.0%) - added during boil, boiled 35.0 m
0.5 oz Warrior® (16.0%) - added during boil, boiled 20.0 m
.25 oz Amarillo® (8.5%) - added during boil, boiled 10.0 m
.25 oz Simcoe® (13.0%) - added during boil, boiled 10.0 m
.25 oz Amarillo® (8.5%) - added during boil, boiled 5.0 m
.25 oz Simcoe® (13.0%) - added during boil, boiled 5.0 m
.25 oz Amarillo® (8.5%) - added during boil, boiled 0.0 m
.25 oz Simcoe® (13.0%) - added during boil, boiled 0.0 m
.25 oz Amarillo® (8.5%) - added dry to secondary fermenter
.25 oz Simcoe® (13.0%) - added dry to secondary fermenter
1.0 ea WYeast 1968 London ESB Ale™

I know the Warrior hop additions look weird, but I'm trying to keep it right around 50 IBUs. It's a full 60 min. boil.

I'll make a nice starter for this one. And I was thinking about mashing at around 150 - 152 to get a nice malt/dryness balance. Let me know your thoughts!

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Old 01-28-2012, 01:17 AM   #2
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Looks awesome, what do you think about adding lactose? That would add some body to the mouthfeel. I might just give your recipe a try!

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Old 01-28-2012, 01:30 AM   #3
MaxSpang
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I thought about it, but the actual Black Sun doesn't appear to have that lactose flavor. I don't really think it has oats in it, either, but it DEFINITELY has more body than other "dry" stouts I've had. I think the oats and barley flakes will add some nice mouthfeel while still keeping the beer right around 6.5% ABV.

Right now, this is probably the recipe I am looking the most forward to. FFF is known for utilizing the "hop burst" technique, so I'm trying to reflect that in this recipe.

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Old 01-30-2012, 02:40 PM   #4
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Hate to do it, but anyone have any other feedback on this one? I'm very excited about brewing this delicious beer

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Old 01-30-2012, 02:44 PM   #5
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I know you already have flaked oats in there, but if you want more body you could always throw in a pound of carapils. Just a thought.

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Old 02-06-2012, 02:16 PM   #6
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Quote:
Originally Posted by HawksBrewer View Post
I know you already have flaked oats in there, but if you want more body you could always throw in a pound of carapils. Just a thought.
Not a bad idea, though the actual Black Sun is sort of medium bodied, not heavy or anything. It's actually super refreshing. It's not quite a dry stout, but it has a moderately dry finish.
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Old 12-30-2012, 06:27 PM   #7
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Quote:
Originally Posted by MaxSpang View Post
Not a bad idea, though the actual Black Sun is sort of medium bodied, not heavy or anything. It's actually super refreshing. It's not quite a dry stout, but it has a moderately dry finish.

Max, did you ever brew this?
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