Standard American Beer - Cream Ale

Top 10 Cream Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Summer Daze	6 gal	4.56%	17.31	1.044	1.009		BIAB	2310
Cream Ale	81 L	4.79%	16.51	1.044	1.007		All Grain	1877
Everyday Ale (196)	23.1 L	4.74%	22.43	1.047	1.011		All Grain	1725
Ode to Sleep - Coffee Cream Ale	6 gal	6.75%	54.68	1.063	1.011		All Grain	1644
Hoppy Cream Ale	5.5 gal	5.88%	87.78	1.056	1.012		BIAB	1548
#005 Cream Ale	2.75 gal	6.04%	26.9	1.056	1.01		BIAB	1172
Morning Bell	6.5 gal	5.52%	11.64	1.053	1.011		All Grain	671
Peaches and Cream	11 gal	5.09%	16.47	1.05	1.011		All Grain	667
PRAIA DE IRACEMA	33 L	5.45%	11.95	1.049	1.007		BIAB	611
Peach Wood Cream Ale	5.25 gal	5.45%	18.77	1.052	1.011		All Grain	556

Newest Cream Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	15 L	4.26%	13.64	1.043	1.011		All Grain	9
Chatty Blonde	5.5 gal	4.33%	26.75	1.045	1.012		Partial Mash	12
CREAM Ale	25 L	5.22%	22.03	1.049	1.009		BIAB	12
Backyard Honey	11 gal	5.23%	12.31	1.047	1.007		extract	10
Lemongrass cream ale	3 gal	5.42%	14.95	1.053	1.012		BIAB	13
Centennial ale	21 L	4.44%	23.43	1.043	1.009		All Grain	28
Vanilla Cream	2.5 gal	4.72%	14.47	1.044	1.008		Partial Mash	30
Endless Summer	5.5 gal	4.83%	17	1.05	1.013		All Grain	30
House Cream Ale	20.8 L	5.03%	12.65	1.046	1.008		BIAB	39
Crow's scream Ale (cream ale)	20 L	5.92%	18.29	1.054	1.009		All Grain	20

Fermentables Used In Cream Ale Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	253		Adjunct	Raw	0.5 °L	40	14%	3% - 36%
Pale 2-Row	239	American	Grain	Base malt	1.8 °L	37	61%	4% - 100%
Carapils (Dextrine Malt)	80	American	Grain	Crystal malt	1.8 °L	33	7%	1% - 26%
Flaked Rice	72		Adjunct	Raw	0.5 °L	40	10%	2% - 30%
Pilsner	67	American	Grain	Base malt	1.8 °L	37	58%	13% - 100%
Flaked Oats	53		Adjunct	Raw	2.2 °L	33	9%	0% - 22%
Pale 6-Row	53	American	Grain	Base malt	1.8 °L	35	43%	8% - 90%
Corn SugarDextrose	45		Sugar	Sugar	0.5 °L	46	11%	3% - 29%
Caramel / Crystal 10L	41	American	Grain	Crystal malt	10 °L	35	7%	2% - 19%
Pilsner	41	German	Grain	Base malt	1.6 °L	38	55%	12% - 95%

Hops Used In Cream Ale Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Cascade	85	7	40%	8% - 100%
Saaz	76	3.5	41%	10% - 100%
Willamette	54	4.5	44%	13% - 100%
Cluster	48	6.5	54%	5% - 100%
Liberty	41	4	47%	5% - 100%
Magnum	39	15	47%	6% - 100%
Domestic Hallertau	26	3.9	49%	13% - 100%
Crystal	22	4.3	49%	5% - 100%
Citra	18	11	35%	14% - 100%
Tettnanger	18	4.5	40%	8% - 70%

Steeping Grains Used In Cream Ale Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	13		Adjunct	Raw	0.5 °L	40	46%	11% - 100%
Carapils (Dextrine Malt)	8	American	Grain	Crystal malt	1.8 °L	33	51%	11% - 100%
Caramel / Crystal 10L	5	American	Grain	Crystal malt	10 °L	35	68%	11% - 100%
Pale 6-Row	4	American	Grain	Base malt	1.8 °L	35	42%	33% - 50%
Honey Malt	4	Canadian	Grain	Base malt	25 °L	37	59%	10% - 75%
Biscuit	3	Belgian	Grain	Roasted malt	23 °L	35	25%	25% - 25%
Pale 2-Row	3	American	Grain	Base malt	1.8 °L	37	49%	29% - 68%
Carapils	2	German	Grain	Crystal malt	1.3 °L	35	67%	33% - 100%
Caramel / Crystal 60L	2	American	Grain	Crystal malt	60 °L	34	75%	50% - 100%

Yeasts Used In Cream Ale Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Safale - American Ale Yeast US-05	168	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Cream Ale Yeast Blend WLP080	53	White Labs	Ale	Med-High	Medium	77.5	65°F	70°F
California Ale Yeast WLP001	27	White Labs	Ale	High	Medium	76.5	68°F	73°F
American Ale 1056	27	Wyeast	Ale	0.1	Med-Low	75	60°F	72°F
Nottingham Ale Yeast	26	Danstar	Ale	Med-High	High	77	57°F	70°F
Safale - English Ale Yeast S-04	10	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
Kölsch 2565	10	Wyeast	Ale	0.1	Low	75	56°F	70°F
California Lager 2112	8	Wyeast	Lager	0.09	High	69	58°F	68°F
American Ale II 1272	7	Wyeast	Ale	0.1	High	74	60°F	72°F
Denny's Favorite 50 1450	6	Wyeast	Ale	0.1	Low	75	60°F	70°F
Californian Lager M54	6	Mangrove Jack	Lager	n/a	Med-High	79.5	64°F	68°F

Other Ingredients Used In Cream Ale Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Irish Moss	41	Fining	Boil	69%	11% - 100%
whirlfloc	26	Fining	Boil	74%	10% - 100%
Yeast nutrient	23	Other	Boil	43%	2% - 83%
Vanilla Bean	17	Flavor	Secondary	69%	10% - 100%
WHIRFLOC	16	Other	Boil	71%	4% - 100%
Vanilla Extract	13	Spice	Secondary	53%	1% - 100%
Gypsum	9	Water Agt	Mash	37%	0% - 100%
Lactose	9	Fining	Boil	22%	5% - 63%
whirlflock	6	Fining	Boil	69%	33% - 100%
Vanilla	6	Flavor	Secondary	62%	14% - 100%
Gelatin	6	Fining	Secondary	29%	4% - 60%

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