Light Hybrid Beer - Cream Ale (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 4271
Speckled Heifer
5.5 gal 6.47% 35.67 1.064 1.015
All Grain 3747
Louisville Slugger Bourbon Cream Ale
5.5 gal 6.27% 18.68 1.066 1.018
All Grain 3484
Hairy Man Caramel Chile Cream Ale
7 gal 7.32% 12.7 1.073 1.017
All Grain 3190
King Corn Cream Ale
45 gal 5.2% 15.72 1.048 1.009
All Grain 2833
Jalepeno/Mango Cream Ale
5 gal 5.15% 27.52 1.051 1.012
All Grain 2513
Cream Ale
6 gal 4.59% 19.24 1.042 1.007
All Grain 2300
Summer Solstice
10 gal 5.28% 4.81 1.054 1.013
All Grain 2112
The Ginger Man (Ginger Cream Ale)
5.5 gal 4.93% 33.75 1.048 1.011
extract 2105
SMaSH - Cream Ale
5 gal 5.21% 22.51 1.051 1.012
extract 2100

Newest Cream Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
32 L 4.27% 0 1.043 1.011
All Grain 36
KORN
6 gal 5.05% 18.71 1.044 1.006
All Grain 86
Awesome Recipe
20 L 5.87% 0 1.064 1.019
All Grain 47
Cream Ale 50L.
50 L 5.29% 10.1 1.048 1.008
All Grain 75
Cream Ale
5 gal 5.32% 20.12 1.050 1.009
All Grain 98
cream
3 gal 5.01% 18.84 1.048 1.010
All Grain 72
Sleeman Cream Ale Clone
20.8 L 5.32% 19.73 1.055 1.015
All Grain 103
WEED, FEED, AND MOW
5.2 gal 5.57% 21.57 1.054 1.011
All Grain 51
Prospectors Gold
31 gal 5.02% 18.5 1.047 1.009
All Grain 61
Orange Creamsicle Ale
5.5 gal 5.29% 15.06 1.053 1.012
BIAB 109

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Corn 459 Adjunct raw 0.5°L
40 14% 2% - 76%
US - Pale 2-Row 343 US Grain base malt 1.8°L
37 60% 6% - 100%
American - Carapils (Dextrine Malt) 158 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 112 American Grain base malt 1.8°L
37 56% 6% - 100%
American - Pale 6-Row 108 American Grain base malt 1.8°L
35 43% 5% - 91%
Flaked Barley 107 Adjunct raw 2.2°L
32 6% 1% - 19%
Flaked Oats 75 Adjunct raw 2.2°L
33 7% 1% - 31%
German - Pilsner 69 German Grain base malt 1.6°L
38 59% 7% - 100%
Corn Sugar - Dextrose 69 Sugar sugar 0.5°L
42 10% 2% - 35%

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 117 4.5 49% 13% - 100%
Saaz 112 3.5 40% 10% - 100%
Cluster 94 6.5 52% 6% - 100%
Crystal 58 4.3 49% 17% - 100%
Liberty 48 4 45% 8% - 100%
Magnum 40 15 43% 5% - 100%
Citra 39 11 32% 6% - 100%
Hallertau Mittelfruh 38 3.75 43% 19% - 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-05 266 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 45 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 26 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis - Safale - English Ale Yeast S-04 25 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 16 Wyeast Lagers 0.09 High 69% 58°F 68°F
Fermentis - Safale - German Ale Yeast K-97 14 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 96 Fining Boil 52% 0% - 100%
Irish Moss 88 Fining Boil 63% 0% - 100%
Gypsum 65 Water Agt Mash 27% 0% - 100%
Lactic acid 31 Water Agt Mash 67% 0% - 100%
Calcium Chloride (dihydrate) 30 Water Agt Mash 14% 0% - 71%
Epsom Salt 23 Water Agt Mash 6% 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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