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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 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 Color 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%

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