Standard American Beer - Cream Ale
BJCP Style GuideTop 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 | 4741 | |
Cascade cream ale |
5 gal | 5.83% | 21.52 | 1.055 | 1.010 | All Grain | 4408 | |
Morning Bell |
7.5 gal | 5.45% | 10.66 | 1.053 | 1.012 | All Grain | 3213 | |
Mikkeller Cream Ale clone |
20 L | 2.27% | 58.95 | 1.022 | 1.005 | All Grain | 2503 | |
Cali Creamin' Clone |
5.5 gal | 4.9% | 19.71 | 1.050 | 1.012 | All Grain | 2169 | |
Cream Ale 2.0 |
5.5 gal | 5.16% | 23.76 | 1.050 | 1.011 | BIAB | 2164 | |
Peach Wood Cream Ale |
5.25 gal | 5.45% | 18.77 | 1.052 | 1.011 | All Grain | 1993 | |
Lime Cream Ale |
6 gal | 4.58% | 35.15 | 1.044 | 1.009 | All Grain | 1938 | |
PRAIA DE IRACEMA |
33 L | 5.45% | 11.95 | 1.049 | 1.007 | BIAB | 1702 | |
Matcha Cream Ale |
10 L | 4.73% | 23.78 | 1.045 | 1.009 | BIAB | 1572 |
Newest Cream Ale Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Cream Ale (NB) |
5.5 gal | 5.22% | 27.28 | 1.048 | 1.008 | All Grain | 2 | |
Whipped Cloud Mk. II |
10 gal | 4.66% | 17.53 | 1.045 | 1.010 | All Grain | 8 | |
Great Cream Ale |
5.5 gal | 5.56% | 17.52 | 1.052 | 1.010 | All Grain | 14 | |
Cracker Jack (Step 1) |
7 gal | 5.44% | 20.26 | 1.050 | 1.009 | BIAB | 1 | |
Covid Cream Ale |
5 gal | 5.42% | 32.63 | 1.052 | 1.010 | All Grain | 20 | |
Vaca Mariposa |
4 gal | 5.71% | 36.42 | 1.053 | 1.010 | BIAB | 12 | |
Cream Ale |
2.5 gal | 5.03% | 18.78 | 1.048 | 1.010 | BIAB | 21 | |
The Best Cream Ale |
11 L | 4% | 0 | 1.041 | 1.010 | BIAB | 21 | |
Crisp- Victorian SteamPunk Ale |
25 L | 5.58% | 29.32 | 1.051 | 1.009 | All Grain | 12 | |
Sanitas Strawberry Blonde Pilot 1 |
5.5 gal | 5.55% | 21.11 | 1.054 | 1.011 | All Grain | 40 |
Fermentables Used In Cream Ale Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Corn | 472 | Adjunct | raw |
0.5°L
|
40 | 14% | 2% - 36% | |
Pale 2-Row | 404 | Grain | base malt |
1.8°L
|
37 | 63% | 4% - 100% | |
American - Carapils (Dextrine Malt) | 136 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 1% - 26% |
American - Pilsner | 133 | American | Grain | base malt |
1.8°L
|
37 | 64% | 9% - 100% |
Flaked Rice | 113 | Adjunct | raw |
0.5°L
|
40 | 10% | 2% - 30% | |
Flaked Oats | 90 | Adjunct | raw |
2.2°L
|
33 | 8% | 0% - 22% | |
American - Pale 6-Row | 81 | American | Grain | base malt |
1.8°L
|
35 | 44% | 5% - 100% |
Honey Malt | 80 | Grain | crystal malt |
25°L
|
37 | 6% | 1% - 15% | |
Corn Sugar - Dextrose | 80 | Sugar | sugar |
0.5°L
|
42 | 11% | 0% - 40% | |
German - Pilsner | 80 | German | Grain | base malt |
1.6°L
|
38 | 61% | 12% - 100% |
Hops Used In Cream Ale Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Cascade | 167 | 7 | 42% | 6% - 100% |
Saaz | 116 | 3.5 | 42% | 10% - 100% |
Willamette | 96 | 4.5 | 49% | 13% - 100% |
Cluster | 83 | 6.5 | 57% | 5% - 100% |
Magnum | 60 | 15 | 41% | 3% - 100% |
Crystal | 54 | 4.3 | 47% | 5% - 100% |
Liberty | 53 | 4 | 50% | 5% - 100% |
Amarillo | 38 | 8.6 | 35% | 4% - 100% |
Domestic Hallertau | 38 | 3.9 | 47% | 13% - 100% |
Centennial | 37 | 10 | 35% | 10% - 100% |
Steeping Grains Used In Cream Ale Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Corn | 16 | Adjunct | raw |
0.5°L
|
40 | 49% | 11% - 100% | |
American - Carapils (Dextrine Malt) | 15 | American | Grain | crystal malt |
1.8°L
|
33 | 45% | 6% - 100% |
American - Caramel / Crystal 10L | 10 | American | Grain | crystal malt |
10°L
|
35 | 61% | 10% - 100% |
American - Pale 6-Row | 8 | American | Grain | base malt |
1.8°L
|
35 | 51% | 33% - 100% |
Honey Malt | 6 | Grain | crystal malt |
25°L
|
37 | 59% | 17% - 75% | |
Belgian - Biscuit | 4 | Belgian | Grain | roasted malt |
23°L
|
35 | 25% | 25% - 25% |
Pale 2-Row | 4 | Grain | base malt |
1.8°L
|
37 | 57% | 29% - 80% | |
Flaked Barley | 3 | Adjunct | raw |
2.2°L
|
32 | 50% | 33% - 73% | |
German - Carapils | 3 | German | Grain | crystal malt |
1.3°L
|
35 | 78% | 33% - 100% |
American - Caramel / Crystal 60L | 3 | American | Grain | crystal malt |
60°L
|
34 | 83% | 50% - 100% |
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 | 318 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
White Labs - Cream Ale Yeast Blend WLP080 | 110 | White Labs | Ale | Med-High | Medium | 77.5% | 65°F | 70°F |
Wyeast - American Ale 1056 | 52 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
Danstar - Nottingham Ale Yeast | 42 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
White Labs - California Ale Yeast WLP001 | 41 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Fermentis - Safale - English Ale Yeast S-04 | 27 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Wyeast - Kölsch 2565 | 24 | Wyeast | Ale | 0.1 | Low | 75% | 56°F | 70°F |
Wyeast - American Ale II 1272 | 12 | Wyeast | Ale | 0.1 | High | 74% | 60°F | 72°F |
Fermentis - Safale - German Ale Yeast K-97 | 12 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
Wyeast - German Ale 1007 | 11 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
Other Ingredients Used In Cream Ale Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Whirlfloc | 82 | Water Agt | Boil | 60% | 1% - 100% |
Gypsum | 65 | Water Agt | Mash | 20% | 0% - 100% |
Irish Moss | 52 | Fining | Boil | 65% | 1% - 100% |
Calcium Chloride (dihydrate) | 28 | Water Agt | Mash | 14% | 0% - 57% |
Lactic acid | 26 | Water Agt | Mash | 74% | 0% - 100% |
Calcium Chloride (dihydrate) | 23 | Water Agt | Mash | 24% | 0% - 100% |
Epsom Salt | 22 | Water Agt | Mash | 7% | 0% - 38% |
Wyeast - Beer Nutrient | 15 | Water Agt | Boil | 46% | 11% - 94% |
Table Salt | 13 | Water Agt | Mash | 4% | 0% - 25% |
Calcium Chloride (anhydrous) | 9 | Water Agt | Mash | 17% | 0% - 67% |