Jagger Patch Pale Ale

A berry scary hazy crazy summer hummer. Enjoy.

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Jagger Patch Pale Ale		Style:	American Pale Ale
Type:	Partial mash		Size:	5.5 gallons
Color:	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.