The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

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.