Dave's Dreaded Scots Honey Brown Ale

Bottles are being prepared for Dave's Dreaded Scots Honey Brown Ale. 46 bottles were yieled.

Beer Cam
02/15/97.

This will be my third attempt at brewing. This one I added some extra honey to the original kit. This will give us a honey brown beer.

Credits -

Brewmeister - Dave Dixon
Assistant Brewmeister - Dave Dixon (My Dad)
Assistant Brewmeister - Bayne Schulstad
Official Video Photographer - Mary Dixon (My Mom)
Bottling Supervisor - Brian Lewis
Bottling Supervisor - Kari Schulz

Updated 2/15/97 9:00PM -
Bottled the 5 gallons of Dave's Dreaded Honey Brown. A total of 46 bottles were yielded. 3/4 cup of corn sugar was used to condition the beer. The beer should be ready in about 2 weeks.

See Dave's Real Beer Online Beer Log for detailed information on the latest brew.

"Dave's Dreaded Scots Honey Brown Ale"

OG:	Hydrometer reading is 1.050
FG:
Alcohol Content
1.	01/19/97 - Sterilized all Equipment used.
2.	Started boil at 1:10PM with 7 gallons of bottled spring water (Randles).
3.	Added bag of grains - dark crystal and chocolate malt.
4.	Removed bag at 170°. 1:20PM
5.	Hard boil achieved at 1:27PM. Added the following - Light Dry Malt Extracts Dark Dry Malt Extracts Kent Bitters Hops
6.	2:12PM - Added Irish Moss clarifier.
7.	2:12PM - Added Fruggles Hop Pellets for flavor. (deviated from 2:17PM)
8.	2:21PM - Added Willamette Hop Pellets for aroma. (deviated from 2:25PM)
9.	2:24PM - Finished boil remove wart from heat. (deviated from the 2:27PM) Temperature is at 210°.
10.	* Added 2.5 lbs. of honey to the wort and let stand for 15 minutes. 2:24PM - 2:39PM. This will pasteurize the honey.
11.	Cool wart down to 60° using a wort chiller. Started at 2:39PM - 3:20PM.
12.	Take original hydrometer reading OG:1.050 (original gravity). 3:22PM
13.	Rack liquid into the primary fermenter. Splashing the liquid to inject oxygen.
14.	Pitch 2 packages of Ale Yeast (dry) at 4:12PM
15.	Mix Yeast into liquid at 4:14PM
16.	Close lid on the primary fermenter and place air lock on lid at 4:15PM. Primary fermenter was place in the closet and temperature is a cool 65°.
17.	1/22/97 9:32PM - Major activity in the primary fermenter. Thick yeast crust has formed on top of the liquid. A continual stream of air escapes through the airlock. Temperature is at 68°
18.	1/25/97 12:00 Noon - Primary activity in the fermentation has stopped. Ready to transfer to the secondary. Bayne and I transfer the beer from the primary to the secondary. Things are really looking good for the brew.
19.	1/30/97 10:00PM - Major activity in the secondary fermenter due to the extra sugar from the honey in the beer. Bayne and Dave moved the beer from the primary to the secondary fermenter on 1/25/97. Notice the yeast working in the bottom.
20.	Updated 2/15/97 9:00PM - Bottled the 5 gallons of Dave's Dreaded Honey Brown. A total of 46 bottles were yielded. 3/4 cup of corn sugar was used to condition the beer. The beer should be ready in about 2 weeks.
21.	03/12/97 - Beer Log closed. Good Tasting Beer.