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	9097
Morning Bell	7.5 gal	5.45%	10.66	1.053	1.012		All Grain	6355
Genesee Cream Ale Clone	12 gal	6.12%	20.61	1.056	1.009		All Grain	6148
Cali Creamin' Clone	5.5 gal	4.9%	19.71	1.050	1.012		All Grain	5190
Lime Cream Ale	6 gal	4.58%	35.15	1.044	1.009		All Grain	4317
Matcha Cream Ale	10 L	4.73%	23.78	1.045	1.009		BIAB	3797
Peach Wood Cream Ale	5.25 gal	5.45%	18.77	1.052	1.011		All Grain	3791
PRAIA DE IRACEMA	5.2 L	5.37%	12	1.048	1.007		BIAB	2976
CREAM ALE KVEIK	19 L	4.57%	0	1.046	1.012		All Grain	2861
Vanilla Coffee Cream Ale	5 gal	5.32%	15.38	1.050	1.010		All Grain	2645

Newest Cream Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Breakfast	10 L	5.48%	19.89	1.052	1.010		BIAB	20
Spotted Cow Simplified	6 gal	3.86%	0	1.039	1.010		All Grain	24
Pepper Cream Ale	5 gal	5.26%	14.31	1.052	1.012		All Grain	24
Cream-ish Ale	4.5 gal	5.3%	4.79	1.052	1.012		BIAB	29
Cream-ish Ale	5 gal	5.53%	4.31	1.055	1.012		extract	27
Tim’s 1st recipe	5 gal	5.47%	9.03	1.053	1.011		All Grain	27
Cream Ale	7.5 gal	5.08%	22.6	1.045	1.007		All Grain	24
Dorada Vikinga 2025	25 L	6.18%	13.04	1.058	1.011		All Grain	33
Cream Ale 2025	7 gal	5.72168%	0	1.058	1.015		All Grain	41
Ale 59	5.5 gal	4.68%	13.75	1.043	1.007		BIAB	29

Fermentables Used In Cream Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	1,237		Adjunct	raw	0.5°L	40	15%	2% - 100%
US - Pale 2-Row	729	US	Grain	base malt	1.8°L	37	63%	3% - 100%
American - Pilsner	362	American	Grain	base malt	1.8°L	37	65%	7% - 100%
American - Carapils (Dextrine Malt)	298	American	Grain	crystal malt	1.8°L	33	6%	1% - 34%
Flaked Rice	260		Adjunct	raw	0.5°L	40	10%	1% - 44%
Corn Sugar - Dextrose	214		Sugar	sugar	0.5°L	42	10%	0% - 40%
Flaked Oats	196		Adjunct	raw	2.2°L	33	8%	0% - 100%
Cane Sugar	177		Sugar	sugar	0°L	46	8%	1% - 38%
American - Pale 6-Row	169	American	Grain	base malt	1.8°L	35	46%	5% - 100%
German - Pilsner	148	German	Grain	base malt	1.6°L	38	61%	5% - 100%

Hops Used In Cream Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	398	7	43%	0% - 100%
Saaz	257	3.5	45%	10% - 100%
Cluster	186	6.5	56%	5% - 100%
Willamette	184	4.5	49%	13% - 100%
Crystal	140	4.3	49%	5% - 100%
Magnum	132	15	42%	3% - 100%
Liberty	112	4	49%	0% - 100%
Hallertau Mittelfruh	100	3.75	46%	12% - 100%
Amarillo	86	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%
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%
Caramel / Crystal 60L	4		Grain	crystal malt	60°L	34	88%	50% - 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	796	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Cream Ale Yeast Blend WLP080	214	White Labs	Ale	Med-High	Medium	77.5%	65°F	70°F
Wyeast - American Ale 1056	99	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	82	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	69	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - Kölsch 2565	51	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	46	Lallemand	Ales	High	High	80%	77°F	104°F
Fermentis - Safale - German Ale Yeast K-97	35	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Omega Yeast Labs - Lutra Kveik OYL-071	34	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	293	Water Agt	Mash	15%	0% - 100%
Whirlfloc	252	Water Agt	Boil	59%	0% - 100%
Calcium Chloride (dihydrate)	167	Water Agt	Mash	14%	0% - 100%
Lactic acid	147	Water Agt	Mash	75%	0% - 100%
Irish Moss	127	Fining	Boil	61%	0% - 100%
Epsom Salt	118	Water Agt	Mash	5%	0% - 38%
Yeast Nutrient	71	Other	Boil	40%	0% - 100%
Calcium Chloride (anhydrous)	62	Water Agt	Mash	18%	0% - 100%
Wyeast - Beer Nutrient	43	Other	Boil	34%	0% - 100%
Baking Soda	35	Water Agt	Mash	11%	0% - 100%

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