Scale down recipe

I'm planning on making an imperial nut brown ale in my 2 gal cooler and scaling it down from 16 Lbs to 4 lbs. I basically just divided the recipe by four. I'm hoping to end up with 1.25 gal of wort after the boil. The recipe calls for the original boil to be at 2 hours. Should I scale this down too and only boil for 30 min? I figure a 2 hr boil for such a small amount would just end up caramalizing it.

Also, the recipe originally calls for 3oz of wilammette hops at 60 minutes (half way through the boil). I scaled this down too to .75 oz, but when should this go in? I assume for the whole boil to get the most alpha acids from it, but not sure. Any help would be appreciated. Thanks.

if you post the recipe, 1 of us can run the recipe through a program and see what will happen

12 lbs 13oz 2 row
1 lb 9.5oz Munich malt
1 lb 2 oz. Crystal 40
7.5 oz chocolate malt
10.5 oz maple syrup (@ knockout)

15 aau willamette (60 min) 3oz of 5% aa

Mash at 154* boil 2 hrs

first off, i only go 90 minutes on imperials. then, i'd add 1/3 hops at 60, 1/3 at 30, and 1/3 at 10. that will bring it to ibu of about 25, great for a nut brown.

5 lbs 1.9 oz Pale 2 row US (2.0 SRM)
10.2 oz Munich Malt (9.0 SRM)
7.0 oz Crystal 40 (40.0 SRM)
3.0 oz Chocolate malt US (350.0 SRM)
0.40 oz Willamette [4.80%] (60 min)
0.40 oz Willamette [4.80%] (30 min)
0.40 oz Willamette [4.80%] (5 min)
4.2 oz Maple Syrup (80.0 SRM)

I've never tired before, but I'm using my two gal cooler for a mini batch. Would this much grain fit?

I made up the nut brown and it tastes almost like my home made baileys! Excellent. I just hope it will carb with the .5 oz of mapble syrup I added. It only made a 7 pack, but with 10.7% alch, who cares.

great to hear it worked out