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	9356
Genesee Cream Ale Clone	12 gal	6.12%	20.61	1.056	1.009		All Grain	6612
Morning Bell	7.5 gal	5.45%	10.66	1.053	1.012		All Grain	6600
Cali Creamin' Clone	5.5 gal	4.9%	19.71	1.050	1.012		All Grain	5519
Lime Cream Ale	6 gal	4.58%	35.15	1.044	1.009		All Grain	4591
Matcha Cream Ale	10 L	4.73%	23.78	1.045	1.009		BIAB	4061
Peach Wood Cream Ale	5.25 gal	5.45%	18.77	1.052	1.011		All Grain	3954
PRAIA DE IRACEMA	5.2 L	5.37%	12	1.048	1.007		BIAB	3092
CREAM ALE KVEIK	19 L	4.57%	0	1.046	1.012		All Grain	3038
Vanilla Coffee Cream Ale	5 gal	5.32%	15.38	1.050	1.010		All Grain	2956

Newest Cream Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	10 gal	4.62%	11.67	1.043	1.008		All Grain	10
Summer Cream Ale	6 gal	5.12%	15.53	1.053	1.014		All Grain	26
Corn Moon	5.5 gal	5.33%	16.98	1.049	1.008		All Grain	34
Cream Ale 007	5.5 gal	5.44%	10.7	1.050	1.009		BIAB	29
Cream ale	5 gal	4.69%	19.27	1.046	1.010		All Grain	33
Smooth Cream Ale 09	5 gal	4.95%	0	1.050	1.013		BIAB	35
Summer Breeze Cream Ale	3 gal	5.46%	10.37	1.051	1.010		BIAB	31
Orange Cream Time Machine	5.25 gal	4.793%	0	1.045	1.008		BIAB	15
Cream ale Cần Thơ 15/60 tradi 5/0 tradi	26 L	4.31%	8.59	1.039	1.007		All Grain	54
Cream Ale	6 gal	4.74%	21.09	1.042	1.006		All Grain	42

Fermentables Used In Cream Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	1,273		Adjunct	raw	0.5°L	40	15%	1% - 100%
US - Pale 2-Row	734	US	Grain	base malt	1.8°L	37	63%	3% - 100%
American - Pilsner	369	American	Grain	base malt	1.8°L	37	65%	7% - 100%
American - Carapils (Dextrine Malt)	306	American	Grain	crystal malt	1.8°L	33	6%	1% - 34%
Flaked Rice	262		Adjunct	raw	0.5°L	40	10%	1% - 44%
Corn Sugar - Dextrose	219		Sugar	sugar	0.5°L	42	10%	0% - 40%
Flaked Oats	202		Adjunct	raw	2.2°L	33	8%	0% - 100%
Cane Sugar	180		Sugar	sugar	0°L	46	7%	1% - 38%
American - Pale 6-Row	177	American	Grain	base malt	1.8°L	35	46%	5% - 100%
German - Pilsner	149	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	407	7	43%	0% - 100%
Saaz	266	3.5	45%	10% - 100%
Cluster	190	6.5	56%	5% - 100%
Willamette	184	4.5	50%	13% - 100%
Crystal	141	4.3	49%	5% - 100%
Magnum	135	15	42%	3% - 100%
Liberty	117	4	49%	0% - 100%
Hallertau Mittelfruh	104	3.75	47%	12% - 100%
Amarillo	90	8.6	38%	4% - 100%
Centennial	81	10	36%	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%
Caramel / Crystal 60L	5		Grain	crystal malt	60°L	34	84%	50% - 100%
American - Caramel / Crystal 20L	5	American	Grain	crystal malt	20°L	35	81%	50% - 100%
US - Pale 2-Row	5	US	Grain	base malt	1.8°L	37	65%	29% - 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	815	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Cream Ale Yeast Blend WLP080	219	White Labs	Ale	Med-High	Medium	77.5%	65°F	70°F
Wyeast - American Ale 1056	101	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	83	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safale - English Ale Yeast S-04	79	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	70	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - Kölsch 2565	52	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	47	Lallemand	Ales	High	High	80%	77°F	104°F
Fermentis - Safale - German Ale Yeast K-97	39	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Omega Yeast Labs - Lutra Kveik OYL-071	33	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	309	Water Agt	Mash	15%	0% - 100%
Whirlfloc	258	Water Agt	Mash	58%	0% - 100%
Calcium Chloride (dihydrate)	181	Water Agt	Mash	15%	0% - 100%
Lactic acid	154	Water Agt	Mash	74%	0% - 100%
Irish Moss	131	Other	Boil	60%	0% - 100%
Epsom Salt	129	Water Agt	Mash	5%	0% - 38%
Yeast Nutrient	74	Other	Boil	41%	0% - 100%
Calcium Chloride (anhydrous)	66	Water Agt	Mash	17%	0% - 100%
Wyeast - Beer Nutrient	41	Water Agt	Boil	35%	0% - 100%
Phosphoric acid	39	Water Agt	Mash	63%	0% - 100%

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