Standard American Beer - Cream Ale

Type: Ale

ABV: 4.2 - 5.6

IBU: 8 - 20

OG: 1.042 - 1.055

FG: 1.006 - 1.012

CO₂ Volume: 2.6 - 2.7

Color:

2.5 - 5

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	Method	Views
2019 Cucumber Cream Ale	5 gal	5.64%	24.18	1.055	1.012	All Grain	7153
Morning Bell	7.5 gal	5.45%	10.66	1.053	1.012	All Grain	4634
Genesee Cream Ale Clone	12 gal	6.12%	20.61	1.056	1.009	All Grain	3550
Cali Creamin' Clone	5.5 gal	4.9%	19.71	1.050	1.012	All Grain	3430
Lime Cream Ale	6 gal	4.58%	35.15	1.044	1.009	All Grain	3080
Matcha Cream Ale	10 L	4.73%	23.78	1.045	1.009	BIAB	2863
Peach Wood Cream Ale	5.25 gal	5.45%	18.77	1.052	1.011	All Grain	2839
PRAIA DE IRACEMA	5.2 L	5.37%	12	1.048	1.007	BIAB	2362
CREAM ALE KVEIK	19 L	4.57%	0	1.046	1.012	All Grain	1984
Mango Fruit Cream Ale	2.25 gal	5.71%	15.5	1.051	1.007	All Grain	1931

Newest Cream Ale Recipes

Title	Size	ABV	IBU	OG	FG	Method	Views
Original Big Sexy Cream Ale	30 gal	9.98%	30.13	1.096	1.020	All Grain	4
Creamy	5.5 gal	4.69%	13.02	1.046	1.010	extract	22
Strawberry Cream Ale	1.75 gal	4.99%	17.98	1.047	1.009	All Grain	20
1Gallon Cream Ale	1 gal	5.29%	20.15	1.054	1.013	extract	13
Cross Roads Cream Ale	10 gal	5.7%	62.68	1.059	1.016	All Grain	20
Goondocks 10 BBL	308 gal	5.19%	12.23	1.053	1.013	extract	45
Ow-ee 800	5.5 gal	7.05%	22.29	1.063	1.010	All Grain	56
FGC #2	5.5 gal	5.53%	28.54	1.052	1.010	All Grain	15
Pilsen do Paizão	50 L	4.81%	10	1.044	1.008	All Grain	17
Awesome Recipe	5 gal	5.17%	21.98	1.049	1.009	BIAB	29

Fermentables Used In Cream Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	1,009		Adjunct	raw	0.5°L	40	15%	2% - 100%
US - Pale 2-Row	695	US	Grain	base malt	1.8°L	37	63%	3% - 100%
American - Pilsner	307	American	Grain	base malt	1.8°L	37	66%	7% - 100%
American - Carapils (Dextrine Malt)	261	American	Grain	crystal malt	1.8°L	33	6%	1% - 34%
Flaked Rice	222		Adjunct	raw	0.5°L	40	10%	1% - 44%
Flaked Oats	174		Adjunct	raw	2.2°L	33	8%	0% - 100%
Corn Sugar - Dextrose	171		Sugar	sugar	0.5°L	42	10%	0% - 40%
American - Pale 6-Row	148	American	Grain	base malt	1.8°L	35	47%	5% - 100%
Cane Sugar	146		Sugar	sugar	0°L	46	7%	2% - 38%
German - Pilsner	134	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	360	7	44%	0% - 100%
Saaz	217	3.5	45%	10% - 100%
Willamette	172	4.5	49%	13% - 100%
Cluster	168	6.5	58%	5% - 100%
Crystal	125	4.3	49%	5% - 100%
Magnum	113	15	41%	3% - 100%
Liberty	102	4	49%	5% - 100%
Centennial	79	10	35%	5% - 100%
Amarillo	78	8.6	38%	4% - 100%
Citra	75	11	39%	8% - 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)	20	American	Grain	crystal malt	1.8°L	33	46%	6% - 100%
Flaked Corn	16		Adjunct	raw	0.5°L	40	49%	11% - 100%
American - Caramel / Crystal 10L	14	American	Grain	crystal malt	10°L	35	65%	10% - 100%
American - Pale 6-Row	11	American	Grain	base malt	1.8°L	35	44%	33% - 50%
Honey Malt	10		Grain	crystal malt	25°L	37	57%	17% - 75%
Belgian - Biscuit	8	Belgian	Grain	roasted malt	23°L	35	32%	20% - 100%
US - Pale 2-Row	6	US	Grain	base malt	1.8°L	37	64%	29% - 100%
American - Caramel / Crystal 20L	5	American	Grain	crystal malt	20°L	35	81%	50% - 100%
Riverbend Malt - Malted Corn	4	US	Grain	base malt	1.7°L	37	82%	27% - 100%
Munich - Light 10L	4		Grain	specialty malt	10°L	33	25%	12% - 50%

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	676	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Cream Ale Yeast Blend WLP080	183	White Labs	Ale	Med-High	Medium	77.5%	65°F	70°F
Wyeast - American Ale 1056	94	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	73	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safale - English Ale Yeast S-04	69	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	65	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - Kölsch 2565	49	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Omega Yeast Labs - Lutra Kveik OYL-071	29	Omega Yeast Labs	Norwegian Ales	High	Medium	78%	68°F	95°F
Fermentis - Safale - German Ale Yeast K-97	25	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	25	Lallemand	Ales	High	High	80%	77°F	104°F

Other Ingredients Used In Cream Ale Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	215	Water Agt	Mash	18%	0% - 100%
Whirlfloc	210	Water Agt	Mash	60%	0% - 100%
Calcium Chloride (dihydrate)	116	Water Agt	Mash	18%	0% - 100%
Irish Moss	99	Other	Boil	63%	0% - 100%
Lactic acid	92	Water Agt	Mash	75%	0% - 100%
Epsom Salt	80	Water Agt	Mash	5%	0% - 38%
Wyeast - Beer Nutrient	40	Other	Boil	34%	0% - 100%
Yeast Nutrient	39	Other	Boil	46%	0% - 100%
Calcium Chloride (anhydrous)	38	Water Agt	Mash	21%	0% - 67%
Calcium Chloride (dihydrate)	32	Water Agt	Mash	16%	0% - 57%