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Standard American Beer - Cream Ale

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 3032
Cascade cream ale
5 gal 5.83% 21.52 1.055 1.010
All Grain 2891
Morning Bell
7.5 gal 5.34% 10.66 1.052 1.011
All Grain 2605
Mikkeller Cream Ale clone
20 L 2.27% 58.95 1.022 1.005
All Grain 1740
Cali Creamin' Clone
5.5 gal 4.9% 19.71 1.050 1.012
All Grain 1664
Peach Wood Cream Ale
5.25 gal 5.45% 18.77 1.052 1.011
All Grain 1598
Lime Cream Ale
6 gal 4.58% 35.15 1.044 1.009
All Grain 1475
PRAIA DE IRACEMA
33 L 5.45% 11.95 1.049 1.007
BIAB 1405
Cali Creamin' Clone
5 gal 4.96% 11.53 1.049 1.011
All Grain 1116
Matcha Cream Ale
10 L 4.73% 23.78 1.045 1.009
BIAB 1053

Newest Cream Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Speckled Heifer
5.5 gal 4.28% 13.45 1.040 1.007
All Grain 6
Cream Ale
5.5 gal 5.11% 19.83 1.050 1.011
extract 8
Paupack Cream Ale (CJP3 Source)
2.75 gal 4.61% 17.64 1.046 1.011
BIAB 9
American Cream Ale
5.5 gal 4.6% 16.21 1.046 1.011
All Grain 12
Grave Robber
5 gal 4.47% 30.01 1.041 1.007
All Grain 13
Cream Ale
5 gal 5.78% 9.16 1.052 1.008
All Grain 12
summer citra
30 L 4.96% 20.36 1.046 1.008
All Grain 4
Mijoka
60 L 4.07% 19.31 1.040 1.009
BIAB 4
Steamfitter
18 L 4.77% 21.56 1.044 1.007
All Grain 7
Cream Ale
32 gal 5.55% 29.28 1.054 1.012
BIAB 4

Fermentables Used In Cream Ale Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Corn 630 Adjunct raw 0.5°L
40 14% 2% - 100%
American - Pale 2-Row 537 American Grain base malt 1.8°L
37 63% 4% - 100%
American - Pilsner 208 American Grain base malt 1.8°L
37 66% 9% - 100%
American - Carapils (Dextrine Malt) 170 American Grain crystal malt 1.8°L
33 6% 2% - 34%
Flaked Rice 142 Adjunct raw 0.5°L
40 10% 2% - 44%
Flaked Oats 124 Adjunct raw 2.2°L
33 8% 0% - 100%
German - Pilsner 112 German Grain base malt 1.6°L
38 63% 5% - 100%
American - Pale 6-Row 110 American Grain base malt 1.8°L
35 45% 5% - 100%
Corn Sugar - Dextrose 103 Sugar sugar 0.5°L
42 11% 0% - 40%
Canadian - Honey Malt 102 Canadian Grain base malt 25°L
37 6% 1% - 15%

Hops Used In Cream Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 238 7 44% 0% - 100%
Saaz 147 3.5 43% 10% - 100%
Willamette 120 4.5 48% 13% - 100%
Cluster 114 6.5 56% 5% - 100%
Crystal 81 4.3 48% 5% - 100%
Magnum 76 15 41% 3% - 100%
Liberty 75 4 50% 5% - 100%
Amarillo 55 8.6 36% 4% - 100%
Centennial 51 10 34% 10% - 100%
Domestic Hallertau 48 3.9 48% 13% - 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) 17 American Grain crystal malt 1.8°L
33 52% 6% - 100%
American - Caramel / Crystal 10L 13 American Grain crystal malt 10°L
35 63% 10% - 100%
Canadian - Honey Malt 9 Canadian Grain base malt 25°L
37 55% 10% - 75%
Belgian - Biscuit 8 Belgian Grain roasted malt 23°L
35 24% 20% - 25%
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%
American - Pale 2-Row 4 American Grain base malt 1.8°L
37 57% 29% - 80%
American - Caramel / Crystal 20L 3 American Grain crystal malt 20°L
35 63% 33% - 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-05 446 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Cream Ale Yeast Blend WLP080 134 White Labs Ale Med-High Medium 77.5% 65°F 70°F
Wyeast - American Ale 1056 70 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - California Ale Yeast WLP001 55 White Labs Ale High Medium 76.5% 68°F 73°F
Danstar - Nottingham Ale Yeast 55 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis - Safale - English Ale Yeast S-04 35 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - K├Âlsch 2565 27 Wyeast Ale 0.1 Low 75% 56°F 70°F
Fermentis - Safale - German Ale Yeast K-97 17 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Wyeast - American Ale II 1272 15 Wyeast Ale 0.1 High 74% 60°F 72°F
Wyeast - California Lager 2112 15 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 107 Water Agt Boil 67% 1% - 100%
Gypsum 90 Water Agt Mash 21% 0% - 100%
Irish Moss 66 Fining Boil 69% 11% - 100%
Lactic acid 39 Water Agt Mash 77% 0% - 100%
Calcium Chloride (dihydrate) 36 Water Agt Boil 25% 0% - 100%
Calcium Chloride (dihydrate) 35 Water Agt Boil 15% 0% - 57%
Epsom Salt 24 Water Agt Mash 7% 0% - 38%
Wyeast - Beer Nutrient 21 Water Agt Boil 44% 2% - 100%
Table Salt 21 Water Agt Mash 5% 0% - 25%
Baking Soda 12 Water Agt Mash 15% 0% - 100%

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