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	9748
Genesee Cream Ale Clone	12 gal	6.12%	20.61	1.056	1.009		All Grain	7062
Morning Bell	7.5 gal	5.45%	10.66	1.053	1.012		All Grain	6815
Cali Creamin' Clone	5.5 gal	4.9%	19.71	1.050	1.012		All Grain	5849
Lime Cream Ale	6 gal	4.58%	35.15	1.044	1.009		All Grain	4797
Matcha Cream Ale	10 L	4.73%	23.78	1.045	1.009		BIAB	4317
Peach Wood Cream Ale	5.25 gal	5.45%	18.77	1.052	1.011		All Grain	4085
creamed honey	2.2 gal	4.83%	17.94	1.045	1.008		All Grain	3867
Vanilla Coffee Cream Ale	5 gal	5.32%	15.38	1.050	1.010		All Grain	3417
CREAM ALE KVEIK	19 L	4.57%	0	1.046	1.012		All Grain	3231

Newest Cream Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Coffee Cream Ale	155 gal	5.4%	5.56	1.052	1.011		All Grain	41
Strawberry Bitch Imperial Cream Ale	5 gal	8.5414%	0	1.078	1.013		extract	43
easybrew	6 L	4.88%	32.86	1.049	1.012		All Grain	17
10lb Rentown Challenge	5.5 gal	5.54%	15.02	1.052	1.010		BIAB	33
Orange Maple Blonde	2 gal	5.17%	19.69	1.048	1.008		BIAB	22
Xmas Pavlova Pre-prohibition Cream Ale 2025	15 L	5.51%	17.49	1.052	1.010		BIAB	36
La Dolcita Vida	5 gal	6.62%	25.59	1.062	1.012		BIAB	35
Cream Scream	19 L	5.94%	12.19	1.057	1.012		BIAB	48
Cream Ale	5.5 gal	3.38%	21.97	1.034	1.009		BIAB	59
Kentucky common	5 gal	3.51%	19.01	1.032	1.005		extract	30

Fermentables Used In Cream Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	1,310		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	376	American	Grain	base malt	1.8°L	37	64%	7% - 100%
American - Carapils (Dextrine Malt)	313	American	Grain	crystal malt	1.8°L	33	6%	1% - 34%
Flaked Rice	269		Adjunct	raw	0.5°L	40	10%	1% - 44%
Corn Sugar - Dextrose	219		Sugar	sugar	0.5°L	42	10%	0% - 40%
Flaked Oats	203		Adjunct	raw	2.2°L	33	8%	0% - 100%
Cane Sugar	183		Sugar	sugar	0°L	46	7%	1% - 38%
American - Pale 6-Row	180	American	Grain	base malt	1.8°L	35	46%	5% - 100%
German - Pilsner	151	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	416	7	43%	0% - 100%
Saaz	279	3.5	45%	10% - 100%
Cluster	195	6.5	57%	5% - 100%
Willamette	186	4.5	49%	13% - 100%
Magnum	143	15	42%	3% - 100%
Crystal	141	4.3	49%	5% - 100%
Liberty	117	4	49%	0% - 100%
Hallertau Mittelfruh	108	3.75	47%	8% - 100%
Amarillo	93	8.6	38%	4% - 100%
Centennial	82	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	837	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Cream Ale Yeast Blend WLP080	222	White Labs	Ale	Med-High	Medium	77.5%	65°F	70°F
Wyeast - American Ale 1056	102	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	85	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safale - English Ale Yeast S-04	82	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	53	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	48	Lallemand	Ales	High	High	80%	77°F	104°F
Fermentis - Safale - German Ale Yeast K-97	42	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Omega Yeast Labs - Lutra Kveik OYL-071	35	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	318	Water Agt	Mash	16%	0% - 100%
Whirlfloc	265	Fining	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	189	Water Agt	Mash	15%	0% - 100%
Lactic acid	161	Water Agt	Mash	74%	0% - 100%
Irish Moss	136	Fining	Boil	61%	0% - 100%
Epsom Salt	132	Water Agt	Mash	5%	0% - 38%
Yeast Nutrient	78	Other	Boil	39%	0% - 100%
Calcium Chloride (anhydrous)	70	Water Agt	Mash	17%	0% - 100%
Phosphoric acid	41	Water Agt	Mash	65%	0% - 100%
Wyeast - Beer Nutrient	41	Other	Boil	35%	0% - 100%

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