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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
Popcorn Cream Ale
5 gal 4.23% 0 1.043 1.011
All Grain 5810
Falconers Flight
5 gal 7.45% 42.27 1.070 1.013
All Grain 3586
Sasquatch Brewing - Oregon Session Ale
5.5 gal 5.09% 19.64 1.048 1.009
All Grain 3492
Speckled Heifer
5.5 gal 6.47% 35.67 1.064 1.015
All Grain 3048
Louisville Slugger Bourbon Cream Ale
5.5 gal 6.27% 18.68 1.066 1.018
All Grain 2881
Hairy Man Caramel Chile Cream Ale
7 gal 7.32% 12.7 1.073 1.017
All Grain 2743
King Corn Cream Ale
45 gal 5.2% 15.72 1.048 1.009
All Grain 2220
Jalepeno/Mango Cream Ale
5 gal 5.15% 27.52 1.051 1.012
All Grain 2121
The Ginger Man (Ginger Cream Ale)
5.5 gal 4.93% 33.75 1.048 1.011
extract 1806
SMaSH - Cream Ale
5 gal 5.21% 22.51 1.051 1.012
extract 1714

Newest Cream Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Cream Ale 2
465 gal 4.66% 18.18 1.047 1.012
All Grain 102
One gallon batch
1 gal 5.55% 27.06 1.050 1.008
extract 28
Extract CA
6 gal 4.57% 21.58 1.045 1.010
Partial Mash 54
SBS 22nd Street Cream Ale AG Conversion
5.5 gal 4.71% 19.23 1.045 1.009
All Grain 56
JulKräm
21 L 5.33% 26.59 1.050 1.010
All Grain 40
Cream Ale
15 L 4.74% 22.19 1.045 1.008
extract 50
Bruberry Cream Ale
5.5 gal 7.42% 19.07 1.072 1.015
All Grain 73
cream ale
6 gal 4.39% 15.91 1.043 1.010
BIAB 52
cream ale
6 gal 2.58% 0 1.026 1.007
BIAB 38
Awesome Recipe
10 L 4.28% 17.26 1.043 1.011
extract 43

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Corn 449 Adjunct raw 0.5°L
40 14% 2% - 76%
US - Pale 2-Row 338 US Grain base malt 1.8°L
37 60% 6% - 100%
American - Carapils (Dextrine Malt) 151 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 110 American Grain base malt 1.8°L
37 55% 6% - 100%
Flaked Barley 104 Adjunct raw 2.2°L
32 6% 1% - 19%
American - Pale 6-Row 103 American Grain base malt 1.8°L
35 41% 5% - 91%
Flaked Oats 72 Adjunct raw 2.2°L
33 7% 1% - 25%
German - Pilsner 69 German Grain base malt 1.6°L
38 59% 7% - 100%
Corn Sugar - Dextrose 68 Sugar sugar 0.5°L
42 9% 2% - 20%

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

Name Recipes Average AA Avg. Usage Usage Range
Cascade 158 7 40% 8% - 100%
Willamette 114 4.5 49% 13% - 100%
Saaz 108 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 38 15 43% 5% - 100%
Citra 37 11 32% 6% - 100%
Hallertau Mittelfruh 36 3.75 43% 19% - 100%
Northern Brewer 35 7.8 45% 13% - 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-05 254 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 51 Wyeast Ale 0.1 Low 75% 56°F 70°F
White Labs - California Ale Yeast WLP001 44 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 43 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis - Safale - English Ale Yeast S-04 25 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 25 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - German Ale/ Kölsch Yeast WLP029 18 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 90 Fining Boil 54% 0% - 100%
Irish Moss 83 Fining Boil 63% 0% - 100%
Gypsum 58 Water Agt Mash 29% 0% - 100%
Lactic acid 29 Water Agt Mash 67% 0% - 100%
Calcium Chloride (dihydrate) 26 Water Agt Mash 11% 0% - 50%
Epsom Salt 20 Water Agt Mash 7% 0% - 50%
Yeast Nutrient 15 Other Boil 24% 0% - 100%
Calcium Chloride (dihydrate) 14 Water Agt Mash 31% 0% - 100%
Calcium Chloride (anhydrous) 9 Water Agt Mash 30% 0% - 94%
Vanilla Bean 7 Spice Secondary 39% 2% - 98%

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