Recipe Type: Partial Mash
Yeast: S-04
Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.014
IBU: 48
Boiling Time (Minutes): 60
Color: 28
Primary Fermentation (# of Days & Temp): 14 day @ 60
Secondary Fermentation (# of Days & Temp): 7 days @ 35

A toasty American Brown Ale that goes down well on cold nights.

Scoutmans Dark Ale
Brew Type: Partial Mash Date: 11/24/2007
Style: American Brown Ale Brewer:
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 4.00 gal Boil Time: 60 min
Brewhouse Efficiency: 70.00 %

Brewing Steps Check Time Step
11/24/2007 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 6.66 gal water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain
1 lbs Toasted Malt (27.0 SRM) Grain
4.0 oz Chocolate Malt (450.0 SRM) Grain
4.0 oz Pale Chocolate (225.0 SRM) Grain

-- WARNING: Preheat Mash Tun - No equipment adjustments made!
2 min Mash Ingredients
Mash In: Add 6.88 qt of water at 172.3 F
45 min - Hold mash at 158.0 F for 45 min
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 0.69 gal of 168.0 F water.
-- Batch Sparge Round 2: Sparge with 0.69 gal of 168.0 F water.
-- Batch Sparge Round 3: Sparge with 0.69 gal of 168.0 F water.
-- Batch Sparge Round 4: Sparge with 0.69 gal of 168.0 F water.
-- Batch Sparge Round 5: Sparge with 0.42 gal of 168.0 F water.
-- Add water to achieve boil volume of 4.00 gal
-- Estimated Pre-boil Gravity is: 1.081 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
60 min 1 lbs Wheat Dry Extract (8.0 SRM) Dry Extract
60 min 3 lbs Light Dry Extract (8.0 SRM) Dry Extract
60 min 1.00 oz Chinook [14.30 %] (60 min) Hops
20 min 1.00 oz Cascade [6.80 %] (20 min) Hops
10 min 0.50 oz Williamette [5.40 %] (10 min) Hops

-- Cool wort to fermentation temperature
-- Add 1.75 gal water (as needed) to achieve volume of 5.50 gal
-- Siphon wort to primary fermenter and aerate wort.
11/24/2007 Measure Original Gravity: ________ (Estimate: 1.056 SG)
11/24/2007 Measure Batch Volume: ________ (Estimate: 5.50 gal)
14 days Ferment in primary for 14 days at 60.0 F
12/8/2007 Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 35.0 F
12/15/2007 Measure Final Gravity: 1.014 (Estimate: 1.015 SG)
-- Force Carb at 10 PSI for 10 Days
Age for 4.0 Weeks at 40.0 F
1/12/2008 Sample and enjoy!

Taste Rating (50 possible points): 42.0