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 4331
Speckled Heifer
5.5 gal 6.47% 35.67 1.064 1.015
All Grain 3787
Louisville Slugger Bourbon Cream Ale
5.5 gal 6.27% 18.68 1.066 1.018
All Grain 3529
Hairy Man Caramel Chile Cream Ale
7 gal 7.32% 12.7 1.073 1.017
All Grain 3214
King Corn Cream Ale
45 gal 5.2% 15.72 1.048 1.009
All Grain 2881
Jalepeno/Mango Cream Ale
5 gal 5.15% 27.52 1.051 1.012
All Grain 2534
Cream Ale
6 gal 4.59% 19.24 1.042 1.007
All Grain 2355
Summer Solstice
10 gal 5.28% 4.81 1.054 1.013
All Grain 2137
SMaSH - Cream Ale
5 gal 5.21% 22.51 1.051 1.012
extract 2131
The Ginger Man (Ginger Cream Ale)
5.5 gal 4.93% 33.75 1.048 1.011
extract 2122

Newest Cream Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Cream of Three Crops (My Version)
5.5 gal 4.66% 17.86 1.044 1.008
All Grain 1
Andy 140 ltr
140 L 4.6% 18.8 1.043 1.008
All Grain 24
Vanilla cream ale
11 gal 5.53% 18.45 1.058 1.015
All Grain 42
cream crops 5 gal
5.5 gal 5.52% 31.16 1.056 1.014
All Grain 24
Chairy Cream Ale
3 gal 5.24% 6.02 1.048 1.008
BIAB 36
One Eyed Cream
12.5 gal 4.49% 51.8 1.050 1.015
All Grain 29
Awesome Recipe
32 L 4.27% 0 1.043 1.011
All Grain 51
KORN
6 gal 5.05% 18.71 1.044 1.006
All Grain 110
Awesome Recipe
20 L 5.87% 0 1.064 1.019
All Grain 60
Summer Cream Ale 50L.
54 L 5.01% 18.62 1.053 1.015
All Grain 113

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Corn 462 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) 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 112 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%
German - Pilsner 70 German Grain base malt 1.6°L
38 59% 7% - 100%
Corn Sugar - Dextrose 70 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 49 4 45% 8% - 100%
Magnum 40 15 43% 5% - 100%
Hallertau Mittelfruh 39 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-05 267 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 44 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis - Safale - English Ale Yeast S-04 26 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 26 Danstar Ale Med-High High 77% 57°F 70°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 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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