Light Hybrid Beer - Cream Ale (BJCP 2008)

Top 10 Cream Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Falconers Flight	5 gal	7.45%	42.27	1.070	1.013		All Grain	4411
Speckled Heifer	5.5 gal	6.47%	35.67	1.064	1.015		All Grain	3825
Louisville Slugger Bourbon Cream Ale	5.5 gal	6.27%	18.68	1.066	1.018		All Grain	3589
Hairy Man Caramel Chile Cream Ale	7 gal	7.32%	12.7	1.073	1.017		All Grain	3260
King Corn Cream Ale	45 gal	5.2%	15.72	1.048	1.009		All Grain	2942
Jalepeno/Mango Cream Ale	5 gal	5.15%	27.52	1.051	1.012		All Grain	2573
Cream Ale	6 gal	4.59%	19.24	1.042	1.007		All Grain	2414
SMaSH - Cream Ale	5 gal	5.21%	22.51	1.051	1.012		extract	2165
Summer Solstice	10 gal	5.28%	4.81	1.054	1.013		All Grain	2164
The Ginger Man (Ginger Cream Ale)	5.5 gal	4.93%	33.75	1.048	1.011		extract	2151

Newest Cream Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Sams beer	12 gal	4.11%	11.04	1.042	1.010		All Grain	12
Spring Cream Ale	5.5 gal	5.65%	22.05	1.060	1.017		All Grain	35
WC Juicy IPA	25 L	5.31%	0	1.054	1.013		All Grain	26
Cream Ale - Stove Top	5.25 gal	4.98%	14.58	1.046	1.008		All Grain	19
Alex Cream Ale	5.5 gal	6.08%	18.29	1.061	1.014		All Grain	22
ButterBEER	44 L	6.49%	18.53	1.062	1.012		All Grain	31
Cream Ale	5.75 gal	4.54%	13.72	1.044	1.010		All Grain	90
Cream of Three Crops (My Version)	5.5 gal	4.66%	17.86	1.044	1.008		All Grain	37
Andy 140 ltr	140 L	4.6%	18.8	1.043	1.008		All Grain	40
Vanilla cream ale	11 gal	5.53%	18.45	1.058	1.015		All Grain	68

Fermentables Used In Cream Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	464		Adjunct	raw	0.5°L	40	14%	2% - 76%
US - Pale 2-Row	342	US	Grain	base malt	1.8°L	37	60%	6% - 100%
American - Carapils (Dextrine Malt)	159	American	Grain	crystal malt	1.8°L	33	6%	1% - 16%
Flaked Rice	115		Adjunct	raw	0.5°L	40	10%	2% - 45%
American - Pilsner	114	American	Grain	base malt	1.8°L	37	56%	6% - 100%
Flaked Barley	108		Adjunct	raw	2.2°L	32	6%	1% - 19%
American - Pale 6-Row	108	American	Grain	base malt	1.8°L	35	43%	5% - 91%
Flaked Oats	75		Adjunct	raw	2.2°L	33	7%	1% - 31%
Corn Sugar - Dextrose	72		Sugar	sugar	0.5°L	42	10%	2% - 35%
German - Pilsner	70	German	Grain	base malt	1.6°L	38	59%	7% - 100%

Hops Used In Cream Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	163	7	40%	8% - 100%
Willamette	118	4.5	49%	13% - 100%
Saaz	115	3.5	40%	10% - 100%
Cluster	95	6.5	52%	6% - 100%
Crystal	57	4.3	49%	17% - 100%
Liberty	49	4	45%	8% - 100%
Magnum	40	15	43%	5% - 100%
Hallertau Mittelfruh	40	3.75	43%	19% - 100%
Citra	39	11	32%	6% - 100%
Tettnanger	36	4.5	43%	9% - 100%

Steeping Grains Used In Cream Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	14		Adjunct	raw	0.5°L	40	55%	11% - 100%
American - Carapils (Dextrine Malt)	13	American	Grain	crystal malt	1.8°L	33	60%	17% - 100%
American - Caramel / Crystal 10L	9	American	Grain	crystal malt	10°L	35	44%	5% - 67%
US - Pale 2-Row	6	US	Grain	base malt	1.8°L	37	53%	20% - 84%
Briess - Brewers Yellow Corn Flakes	4	US	Adjunct	raw	0.8°L	34.5	52%	17% - 75%
American - Caramel / Crystal 40L	4	American	Grain	crystal malt	40°L	34	50%	25% - 100%
Honey Malt	4		Grain	crystal malt	25°L	37	69%	25% - 100%
Belgian - Biscuit	4	Belgian	Grain	roasted malt	23°L	35	38%	25% - 75%
Flaked Rice	3		Adjunct	raw	0.5°L	40	21%	17% - 24%
Caramel / Crystal 60L	3		Grain	crystal malt	60°L	34	92%	75% - 100%

Yeasts Used In Cream Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	265	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Cream Ale Yeast Blend WLP080	104	White Labs	Ale	Med-High	Medium	77.5%	65°F	70°F
Wyeast - Kölsch 2565	52	Wyeast	Ale	0.1	Low	75%	56°F	70°F
White Labs - California Ale Yeast WLP001	46	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	45	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Danstar - Nottingham Ale Yeast	27	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safale - English Ale Yeast S-04	26	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - German Ale/ Kölsch Yeast WLP029	19	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Wyeast - California Lager 2112	17	Wyeast	Lagers	0.09	High	69%	58°F	68°F
Fermentis - Safale - German Ale Yeast K-97	15	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F

Other Ingredients Used In Cream Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Whirlfloc	93	Fining	Boil	53%	0% - 100%
Irish Moss	88	Fining	Boil	63%	0% - 100%
Gypsum	66	Water Agt	Mash	27%	0% - 100%
Calcium Chloride (dihydrate)	31	Water Agt	Mash	15%	0% - 71%
Lactic acid	30	Water Agt	Mash	68%	0% - 100%
Epsom Salt	24	Water Agt	Sparge	8%	0% - 50%
Yeast Nutrient	19	Other	Boil	29%	0% - 100%
Calcium Chloride (anhydrous)	14	Water Agt	Mash	24%	0% - 94%
Calcium Chloride (dihydrate)	13	Water Agt	Mash	32%	0% - 100%
Phosphoric acid	7	Water Agt	Mash	64%	0% - 100%

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