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!
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!