Standard American Beer - Cream Ale

BJCP Style Guide

Top 10 Cream Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
#005 Cream Ale	2.75 gal	6.04%	26.9	1.056	1.010		BIAB	3900
Peaches and Cream	11 gal	5.09%	16.47	1.050	1.011		All Grain	2836
Morning Bell	6.5 gal	5.33%	11.19	1.052	1.011		All Grain	2110
Cascade cream ale	5 gal	5.83%	21.52	1.055	1.010		All Grain	1741
2019 Cucumber Cream Ale	5 gal	5.64%	24.18	1.055	1.012		All Grain	1607
Peach Wood Cream Ale	5.25 gal	5.45%	18.77	1.052	1.011		All Grain	1305
Mikkeller Cream Ale clone	20 L	2.27%	58.95	1.022	1.005		All Grain	1168
Lime Cream Ale	6 gal	4.58%	35.15	1.044	1.009		All Grain	1052
Cali Creamin' Clone	5.5 gal	4.9%	19.71	1.050	1.012		All Grain	1025
Kenny's Lazy Vagina	5.5 gal	5.14%	26.64	1.048	1.008		All Grain	806

Newest Cream Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Cream Ale Para Vender	33 L	4.42%	0	1.045	1.011		extract	1
Cream Ale	27 L	4.49%	16.95	1.042	1.008		BIAB	13
SK65	310 L	5.48%	29.58	1.052	1.011		All Grain	24
cream ale	20 L	4.67%	16.93	1.047	1.012		All Grain	23
BDUBS76	5 gal	6.22%	46.29	1.059	1.011		extract	64
Awesome Recipe	21 L	5.01%	20.14	1.053	1.014		All Grain	46
Cream Ale 2.0	60 L	4.7%	13.48	1.043	1.007		extract	48
Awesome Recipe	5.5 gal	4.93%	31.56	1.050	1.013		All Grain	16
Awesome Recipe	20.8 L	5.48%	0	1.056	1.014		All Grain	15
Muddy Creek Ale	5 gal	5.01%	42.07	1.043	1.005		extract	29

Fermentables Used In Cream Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	556		Adjunct	raw	0.5°L	40	14%	2% - 100%
American - Pale 2-Row	487	American	Grain	base malt	1.8°L	37	63%	4% - 100%
American - Pilsner	169	American	Grain	base malt	1.8°L	37	64%	9% - 100%
American - Carapils (Dextrine Malt)	163	American	Grain	crystal malt	1.8°L	33	6%	1% - 26%
Flaked Rice	134		Adjunct	raw	0.5°L	40	10%	2% - 30%
Flaked Oats	106		Adjunct	raw	2.2°L	33	9%	0% - 100%
American - Pale 6-Row	102	American	Grain	base malt	1.8°L	35	44%	5% - 100%
German - Pilsner	99	German	Grain	base malt	1.6°L	38	64%	12% - 100%
Corn Sugar - Dextrose	96		Sugar	sugar	0.5°L	42	11%	0% - 40%
Canadian - Honey Malt	93	Canadian	Grain	base malt	25°L	37	7%	1% - 15%

Hops Used In Cream Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	209	7	43%	6% - 100%
Saaz	138	3.5	43%	10% - 100%
Cluster	104	6.5	57%	5% - 100%
Willamette	100	4.5	49%	13% - 100%
Liberty	73	4	49%	5% - 100%
Magnum	72	15	40%	3% - 100%
Crystal	59	4.3	46%	5% - 100%
Amarillo	47	8.6	34%	4% - 100%
Domestic Hallertau	46	3.9	49%	13% - 100%
Centennial	43	10	34%	10% - 100%

Steeping Grains Used In Cream Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	18		Adjunct	raw	0.5°L	40	47%	11% - 100%
American - Carapils (Dextrine Malt)	16	American	Grain	crystal malt	1.8°L	33	49%	6% - 100%
American - Caramel / Crystal 10L	11	American	Grain	crystal malt	10°L	35	59%	10% - 100%
Canadian - Honey Malt	9	Canadian	Grain	base malt	25°L	37	53%	10% - 100%
American - Pale 6-Row	8	American	Grain	base malt	1.8°L	35	44%	33% - 50%
Flaked Barley	4		Adjunct	raw	2.2°L	32	49%	33% - 73%
Flaked Oats	4		Adjunct	raw	2.2°L	33	31%	10% - 40%
Briess - Brewers Yellow Corn Flakes	4	American	Grain	base malt	0.8°L	34.5	48%	10% - 100%
Belgian - Biscuit	4	Belgian	Grain	roasted malt	23°L	35	25%	25% - 25%
American - Pale 2-Row	4	American	Grain	base malt	1.8°L	37	57%	29% - 80%

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	389	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
White Labs - Cream Ale Yeast Blend WLP080	107	White Labs	Ale	Med-High	Medium	77.5%	65°F	70°F
Wyeast - American Ale 1056	65	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	49	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Danstar - Nottingham Ale Yeast	47	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safale - English Ale Yeast S-04	32	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - Kölsch 2565	27	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Wyeast - American Ale II 1272	15	Wyeast	Ale	0.1	High	74%	60°F	72°F
Fermentis - Safale - German Ale Yeast K-97	14	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Wyeast - California Lager 2112	13	Wyeast	Lager	0.09	High	69%	58°F	68°F

Other Ingredients Used In Cream Ale Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Whirlfloc	85	Water Agt	Boil	66%	1% - 100%
Gypsum	67	Water Agt	Mash	23%	0% - 100%
Irish Moss	62	Fining	Boil	69%	11% - 100%
Calcium Chloride (dihydrate)	38	Water Agt	Mash	15%	0% - 57%
Lactic acid	33	Water Agt	Mash	75%	0% - 100%
Calcium Chloride (dihydrate)	20	Water Agt	Mash	37%	0% - 100%
Epsom Salt	18	Water Agt	Mash	6%	0% - 38%
Table Salt	17	Water Agt	Mash	7%	0% - 44%
Wyeast - Beer Nutrient	13	Water Agt	Mash	49%	2% - 94%
Citric acid	7	Water Agt	Mash	30%	0% - 99%

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