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Crispy Cooler

Crispy Cooler

American Pale Ale • All Grain • 10 gal


If you want a "true to style" American Pale Ale that kicks butt, than this is your Beer!!

January 25, 2002 at 03:08pm

4.0/5.0 1 rating

Ingredients (All Grain10 gal)

  • 20 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 2 lbs Crystal Malt 20°L

    Crystal Malt 20°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 1.4 oz Centennial - 7.4 AA% pellets; boiled 60 min


    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 4 oz Cascade - 5.8 AA% pellets; boiled 15 min


    Spicy with citrus notes. Slightly grapefruity.

  • 4 oz Willamette - 3.4 AA% pellets; boiled 1 min


    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • White Labs WLP060 American Ale Yeast Blend

    White Labs WLP060 American Ale Yeast Blend

    Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.

Style (BJCP)

Category: 10 - American Ale

Subcategory: A - American Pale Ale

Range for this Style
Original Gravity: 1.054 1.045 - 1.060
Terminal Gravity: 1.012 1.010 - 1.015
Color: 7.6 SRM 5 - 14
Alcohol: 5.5% ABV 4.5% - 6%
Bitterness: 41.6 IBU 30 - 45


Tim Etherington

Good Summer Beer!

2017-07-03 1:48am

I scaled this down to a 3 gallon batch and was a little short on the Cascade and Willamette. Fermented 2 weeks at 62º and conditioned in bottles one week. Sloshed each bottle a little every day to keep the yeast in suspension. Turned out excellent! Very good flavor. The beer was a bit cloudy when I bottled it but cleared up very nicely. Produced a nice head and tastes crisp and clean. A good summer beer. Thanks for sharing the recipe!

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