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Jagger Patch Pale Ale

A berry scary hazy crazy summer hummer. Enjoy.

Brewer: Chris Ungvarsky Email:
Beer: Jagger Patch Pale Ale Style: American Pale Ale
Type: Partial mash Size: 5.5 gallons
9 HCU (~7 SRM)
Bitterness: 31 IBU
OG: 1.058 FG: 1.016
Alcohol: 5.4% v/v (4.2% w/w)
Water: 1 Tbsp 5.2 ph stabilizer to mash water.
Grain: 1 lb. 8 oz. Briess 2-row
1 lb. Briess Victory Malt
8 oz. Wyermanns Rye Malt
8 oz. Flaked rye
1 lb. Muntons Torrified Wheat
Mash: 70% efficiency
Add 2.5 Gal 165F water to room temperature grains. Hold at about 150F for 60 min. Drain then add 2 gal 190F water, hold at 175 for 15 min. Sparge with 1 gal 190F water.
Boil: 60 minutes SG 1.049 6.5 gallons
3 lb. 3 oz. Light malt extract
2 lb. Honey
Add 2 lb honey, 1 tsp Irish Moss and 2 grams Grains of Paradise last 15 minutes of boil.
Hops: 1 oz. Cascade (6% AA, 60 min.)
.5 oz. Cascade (6% AA, 30 min.)
.5 oz. Cascade (6% AA, 15 min.)
Yeast: Wyeast 2565 (Kolsch)
Log: Place 5 lbs mixed black raspberries, red raspberries, blackberries and blueberries in primary fermenter. Cool wort to about 110F and pour over berry mix. Stir and pitch yeast when below 80F.
Carbonation: Keg and force carbonate.

Recipe posted 05/30/08.