Standard American Beer - Cream Ale

A clean, well-attenuated, flavorful American "lawnmower" beer. Easily drinkable and refreshing, with more character than typical American lagers.

Flavor Profile: Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Usually well-attenuated. Neither malt nor hops dominate the palate. A low to moderate corny flavor is commonly found, as is light DMS (optiona

Ingredients: American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% maize in the mash, and up to 20% glucose or other sugars in the boil. Any variety of h

BJCP Style Guide

Top 10 Cream Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
2019 Cucumber Cream Ale	5 gal	5.64%	24.18	1.055	1.012		All Grain	9957
Genesee Cream Ale Clone	12 gal	6.12%	20.61	1.056	1.009		All Grain	7449
Morning Bell	7.5 gal	5.45%	10.66	1.053	1.012		All Grain	7019
Cali Creamin' Clone	5.5 gal	4.9%	19.71	1.050	1.012		All Grain	6127
Lime Cream Ale	6 gal	4.58%	35.15	1.044	1.009		All Grain	4948
Matcha Cream Ale	10 L	4.73%	23.78	1.045	1.009		BIAB	4472
Peach Wood Cream Ale	5.25 gal	5.45%	18.77	1.052	1.011		All Grain	4178
CREAM ALE KVEIK	19 L	4.57%	0	1.046	1.012		All Grain	3319
PRAIA DE IRACEMA	5.2 L	5.37%	12	1.048	1.007		BIAB	3290
Spotted Cow (cream ale)	24 L	4.88%	17.87	1.046	1.009		All Grain	2684

Newest Cream Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Summer Beer	5.5 gal	4.83%	0	1.047	1.010		Partial Mash	11
Pumpkin Cream Ale	5.5 gal	4.87%	0	1.047	1.010		extract	26
Don't Have One	12 gal	4.29%	12.52	1.043	1.010		All Grain	37
N26-013 Steam (Atelier Collab) v.1	620 L	5.59%	28.55	1.051	1.009		All Grain	0
cream ale	16 L	5.84%	9.99	1.054	1.010		All Grain	47
Second test - Cream ale	50 L	4.63%	23.84	1.043	1.007		All Grain	29
American Cream Ale	270 gal	5.26%	0	1.050	1.011		All Grain	38
Beso de Mandarina Group 4	31 gal	4.22%	10.16	1.042	1.010		All Grain	31
Beso de Mandarina	31 gal	4.22%	0	1.042	1.010		All Grain	34
Beso de Mandarina	31 gal	4.52%	0	1.045	1.010		All Grain	43

Fermentables Used In Cream Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	1,328		Adjunct	raw	0.5°L	40	15%	1% - 100%
US - Pale 2-Row	737	US	Grain	base malt	1.8°L	37	63%	3% - 100%
American - Pilsner	382	American	Grain	base malt	1.8°L	37	64%	7% - 100%
American - Carapils (Dextrine Malt)	314	American	Grain	crystal malt	1.8°L	33	6%	1% - 34%
Flaked Rice	275		Adjunct	raw	0.5°L	40	10%	1% - 44%
Corn Sugar - Dextrose	225		Sugar	sugar	0.5°L	42	10%	0% - 40%
Flaked Oats	206		Adjunct	raw	2.2°L	33	9%	0% - 100%
Cane Sugar	186		Sugar	sugar	0°L	46	7%	1% - 38%
American - Pale 6-Row	181	American	Grain	base malt	1.8°L	35	46%	5% - 100%
Flaked Barley	155		Adjunct	raw	2.2°L	32	7%	2% - 24%

Hops Used In Cream Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	420	7	43%	0% - 100%
Saaz	281	3.5	45%	10% - 100%
Cluster	201	6.5	56%	5% - 100%
Willamette	190	4.5	49%	4% - 100%
Magnum	146	15	42%	3% - 100%
Crystal	144	4.3	49%	5% - 100%
Liberty	119	4	50%	0% - 100%
Hallertau Mittelfruh	111	3.75	48%	8% - 100%
Amarillo	95	8.6	38%	4% - 100%
Centennial	83	10	37%	5% - 100%

Steeping Grains Used In Cream Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Carapils (Dextrine Malt)	21	American	Grain	crystal malt	1.8°L	33	48%	6% - 100%
Flaked Corn	16		Adjunct	raw	0.5°L	40	49%	11% - 100%
American - Caramel / Crystal 10L	15	American	Grain	crystal malt	10°L	35	68%	10% - 100%
Honey Malt	11		Grain	crystal malt	25°L	37	61%	17% - 100%
American - Pale 6-Row	11	American	Grain	base malt	1.8°L	35	44%	33% - 50%
Belgian - Biscuit	8	Belgian	Grain	roasted malt	23°L	35	32%	20% - 100%
Riverbend Malt - Malted Corn	7	US	Grain	base malt	1.7°L	37	82%	27% - 100%
Caramel / Crystal 60L	5		Grain	crystal malt	60°L	34	84%	50% - 100%
American - Caramel / Crystal 20L	5	American	Grain	crystal malt	20°L	35	81%	50% - 100%
US - Pale 2-Row	5	US	Grain	base malt	1.8°L	37	65%	29% - 100%

Yeasts Used In Cream Ale Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	852	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Cream Ale Yeast Blend WLP080	223	White Labs	Ale	Med-High	Medium	77.5%	65°F	70°F
Wyeast - American Ale 1056	105	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	85	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safale - English Ale Yeast S-04	82	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	70	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - Kölsch 2565	53	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	49	Lallemand	Ales	High	High	80%	77°F	104°F
Fermentis - Safale - German Ale Yeast K-97	44	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Omega Yeast Labs - Lutra Kveik OYL-071	35	Omega Yeast Labs	Norwegian Ales	High	Medium	78%	68°F	95°F

Other Ingredients Used In Cream Ale Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	323	Water Agt	Mash	15%	0% - 100%
Whirlfloc	271	Fining	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	194	Water Agt	Mash	15%	0% - 100%
Lactic acid	167	Water Agt	Mash	74%	0% - 100%
Irish Moss	137	Other	Boil	60%	0% - 100%
Epsom Salt	137	Water Agt	Mash	5%	0% - 38%
Yeast Nutrient	79	Other	Boil	39%	0% - 100%
Calcium Chloride (anhydrous)	72	Water Agt	Mash	16%	0% - 100%
Phosphoric acid	42	Water Agt	Mash	65%	0% - 100%
Wyeast - Beer Nutrient	41	Other	Boil	35%	0% - 100%

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