Light Hybrid Beer - Cream Ale (BJCP 2008)

Top 10 Cream Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Genesee Cream Ale Clone	5.5 gal	5.1%	19.84	1.048	1.009		All Grain	13693
Schoenling Little Kings Clone	5.5 gal	5.56%	9.64	1.054	1.012		All Grain	9443
Falconers Flight	5 gal	7.45%	42.27	1.070	1.013		All Grain	4586
Speckled Heifer	5.5 gal	6.47%	35.67	1.064	1.015		All Grain	3925
Louisville Slugger Bourbon Cream Ale	5.5 gal	6.27%	18.68	1.066	1.018		All Grain	3713
Hairy Man Caramel Chile Cream Ale	7 gal	7.32%	12.7	1.073	1.017		All Grain	3352
Jalepeno/Mango Cream Ale	5 gal	5.15%	27.52	1.051	1.012		All Grain	2689
Cream Ale	6 gal	4.59%	19.24	1.042	1.007		All Grain	2561
SMaSH - Cream Ale	5 gal	5.21%	22.51	1.051	1.012		extract	2262
Summer Solstice	10 gal	5.28%	4.81	1.054	1.013		All Grain	2250

Newest Cream Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Honey Cream Ale	5 gal	2.75%	15.48	1.026	1.005		extract	37
june 2 honey cream ale	5 gal	5.42%	15.57	1.059	1.018		extract	79
Easy on the Cream Ale	11.25 gal	5.46%	14.81	1.052	1.010		All Grain	37
Cream Ale 2024	11 gal	4.7%	17.7	1.043	1.007		All Grain	64
sun beer	500 L	3.97%	0	1.040	1.010		All Grain	83
bud	25 gal	4.04%	19.67	1.041	1.010		All Grain	78
Sams beer	12 gal	4.11%	11.04	1.042	1.010		All Grain	78
Spring Cream Ale	5.5 gal	5.65%	22.05	1.060	1.017		All Grain	136
WC Juicy IPA	25 L	5.31%	0	1.054	1.013		All Grain	103
Cream Ale - Stove Top	5.25 gal	4.98%	14.58	1.046	1.008		All Grain	80

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	475		Adjunct	raw	0.5°L	40	14%	2% - 76%
US - Pale 2-Row	346	US	Grain	base malt	1.8°L	37	60%	6% - 100%
American - Carapils (Dextrine Malt)	162	American	Grain	crystal malt	1.8°L	33	6%	1% - 16%
Flaked Rice	117		Adjunct	raw	0.5°L	40	10%	2% - 45%
American - Pilsner	115	American	Grain	base malt	1.8°L	37	56%	6% - 100%
Flaked Barley	110		Adjunct	raw	2.2°L	32	6%	1% - 19%
American - Pale 6-Row	109	American	Grain	base malt	1.8°L	35	42%	5% - 91%
Flaked Oats	76		Adjunct	raw	2.2°L	33	7%	1% - 31%
Corn Sugar - Dextrose	73		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	166	7	40%	8% - 100%
Willamette	120	4.5	49%	13% - 100%
Saaz	119	3.5	40%	10% - 100%
Cluster	95	6.5	52%	6% - 100%
Crystal	58	4.3	49%	17% - 100%
Liberty	49	4	45%	8% - 100%
Magnum	41	15	43%	5% - 100%
Hallertau Mittelfruh	41	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	271	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Cream Ale Yeast Blend WLP080	105	White Labs	Ale	Med-High	Medium	77.5%	65°F	70°F
Wyeast - Kölsch 2565	53	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	44	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	16	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	95	Fining	Boil	52%	0% - 100%
Irish Moss	89	Fining	Boil	62%	0% - 100%
Gypsum	70	Water Agt	Mash	26%	0% - 100%
Calcium Chloride (dihydrate)	35	Water Agt	Mash	14%	0% - 71%
Lactic acid	31	Water Agt	Mash	69%	0% - 100%
Epsom Salt	24	Water Agt	Mash	8%	0% - 50%
Yeast Nutrient	21	Other	Mash	31%	0% - 100%
Calcium Chloride (anhydrous)	14	Water Agt	Mash	24%	0% - 94%
Calcium Chloride (dihydrate)	13	Water Agt	Mash	32%	0% - 100%
Baking Soda	9	Water Agt	Mash	2%	0% - 18%

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