Fountainhead Ale

I made this recipe once in an all grain version. It was outstanding! Beautiful color and aroma. A well balanced beer (the grain version had plenty of bitterness despite the IBU rating)

Brewer:	Johnnybob		Email:	-
Beer:	Fountainhead Ale		Style:	Best Bitter
Type:	Extract w/grain		Size:	5.5 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	17 IBU
OG:	1.058		FG:	1.012
Alcohol:	5.9% v/v (4.6% w/w)
Water:	Bottled water, no other treatment.
Grain:	1 lb. British Munich 1 lb. American crystal 60L .25 lb. Dextrine malt (Cara-Pils) .50 lb. Flaked corn
Steep:	Steep all grains in 1 1/2 gal. water at 155 degrees for 30 min. Sparge with 2 1/2 qts. 160 degree water.
Boil:	60 minutes	SG 1.159	2 gallons
	7 lb. 8 oz. Light malt extract
	Add 1 tsp. Irish moss @15 min. Add 1/2 oz. Goldings hops during the last 2 minutes and allow to steep for 30 min. after boil is complete. (Total boiling quantity will be a little over 2 gallons).
Hops:	2 oz. Fuggles (4.75% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 45 min.) .5 oz. Kent Goldings (5% AA, 2 min.)
Yeast:	Use: White Labs "British Ale Yeast" (WLP 005)
Log:	Attach a blow-by tube to a carboy and ferment at around 65 degrees until fermentation slows. Transfer to secondary and dry hop with 1/2 oz. Goldings hops. Ferment in secondary 10 days to 2 weeks.
Carbonation:	Bottle with 3/4 cup dry malt extract. Allow to condition for 2 weeks.
Tasting:	Beautiful copper color, malty with good bitterness and aroma.

Recipe posted 01/25/04.