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	8701
Morning Bell	7.5 gal	5.45%	10.66	1.053	1.012		All Grain	5985
Genesee Cream Ale Clone	12 gal	6.12%	20.61	1.056	1.009		All Grain	5699
Cali Creamin' Clone	5.5 gal	4.9%	19.71	1.050	1.012		All Grain	4826
Lime Cream Ale	6 gal	4.58%	35.15	1.044	1.009		All Grain	4029
Peach Wood Cream Ale	5.25 gal	5.45%	18.77	1.052	1.011		All Grain	3614
Matcha Cream Ale	10 L	4.73%	23.78	1.045	1.009		BIAB	3591
PRAIA DE IRACEMA	5.2 L	5.37%	12	1.048	1.007		BIAB	2850
CREAM ALE KVEIK	19 L	4.57%	0	1.046	1.012		All Grain	2705
Mango Fruit Cream Ale	2.25 gal	5.71%	15.5	1.051	1.007		All Grain	2619

Newest Cream Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
golden ale	5 gal	5.3%	22.16	1.052	1.011		All Grain	7
F3 golf Cream Ale	15 gal	4.3%	34.78	1.040	1.008		BIAB	19
Strange Brew	5.25 gal	5.38%	19.05	1.050	1.009		All Grain	22
Summer of 24 Cream Ale	15 L	5.39%	31.06	1.051	1.010		All Grain	44
big blonde	5.5 gal	6.19%	14.54	1.058	1.011		All Grain	30
Sulphur Water Cream Ale	2.7 gal	4.93%	19.92	1.047	1.009		BIAB	39
3 gal orange vanilla cream ale	3 gal	4.14%	5.44	1.043	1.011		All Grain	47
Vienna fake lager	20 L	5.08%	22.04	1.052	1.013		All Grain	45
Cream Ale	6.5 gal	5.1%	17.66	1.052	1.013		All Grain	39
A-Maizing-ing Cream Ale - Mango/Habanero 2024	4.5 gal	5.68%	22.75	1.053	1.010		extract	43

Fermentables Used In Cream Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	1,174		Adjunct	raw	0.5°L	40	15%	1% - 100%
US - Pale 2-Row	718	US	Grain	base malt	1.8°L	37	63%	3% - 100%
American - Pilsner	345	American	Grain	base malt	1.8°L	37	65%	7% - 100%
American - Carapils (Dextrine Malt)	289	American	Grain	crystal malt	1.8°L	33	6%	1% - 34%
Flaked Rice	249		Adjunct	raw	0.5°L	40	10%	1% - 44%
Corn Sugar - Dextrose	209		Sugar	sugar	0.5°L	42	10%	0% - 40%
Flaked Oats	192		Adjunct	raw	2.2°L	33	8%	0% - 100%
Cane Sugar	168		Sugar	sugar	0°L	46	8%	2% - 38%
American - Pale 6-Row	165	American	Grain	base malt	1.8°L	35	45%	5% - 100%
German - Pilsner	144	German	Grain	base malt	1.6°L	38	62%	5% - 100%

Hops Used In Cream Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	386	7	43%	0% - 100%
Saaz	239	3.5	44%	10% - 100%
Willamette	182	4.5	49%	13% - 100%
Cluster	178	6.5	57%	5% - 100%
Crystal	138	4.3	49%	5% - 100%
Magnum	128	15	41%	3% - 100%
Liberty	108	4	49%	0% - 100%
Hallertau Mittelfruh	92	3.75	45%	12% - 100%
Amarillo	81	8.6	38%	4% - 100%
Centennial	81	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	6	US	Grain	base malt	1.7°L	37	88%	27% - 100%
US - Pale 2-Row	6	US	Grain	base malt	1.8°L	37	64%	29% - 100%
American - Caramel / Crystal 20L	5	American	Grain	crystal malt	20°L	35	81%	50% - 100%
Munich - Light 10L	4		Grain	specialty malt	10°L	33	25%	12% - 50%

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	766	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Cream Ale Yeast Blend WLP080	205	White Labs	Ale	Med-High	Medium	77.5%	65°F	70°F
Wyeast - American Ale 1056	96	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	82	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safale - English Ale Yeast S-04	76	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	69	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - Kölsch 2565	51	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	40	Lallemand	Ales	High	High	80%	77°F	104°F
Fermentis - Safale - German Ale Yeast K-97	34	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Omega Yeast Labs - Lutra Kveik OYL-071	32	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	272	Water Agt	Mash	16%	0% - 100%
Whirlfloc	242	Water Agt	Boil	60%	0% - 100%
Calcium Chloride (dihydrate)	150	Water Agt	Mash	15%	0% - 100%
Lactic acid	133	Water Agt	Mash	76%	0% - 100%
Irish Moss	120	Fining	Boil	62%	0% - 100%
Epsom Salt	115	Water Agt	Mash	5%	0% - 38%
Yeast Nutrient	61	Other	Boil	40%	0% - 100%
Calcium Chloride (anhydrous)	59	Water Agt	Mash	19%	0% - 100%
Wyeast - Beer Nutrient	42	Other	Boil	34%	0% - 100%
Phosphoric acid	36	Water Agt	Mash	62%	0% - 100%

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