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	9028
Morning Bell	7.5 gal	5.45%	10.66	1.053	1.012		All Grain	6296
Genesee Cream Ale Clone	12 gal	6.12%	20.61	1.056	1.009		All Grain	6069
Cali Creamin' Clone	5.5 gal	4.9%	19.71	1.050	1.012		All Grain	5096
Lime Cream Ale	6 gal	4.58%	35.15	1.044	1.009		All Grain	4251
Matcha Cream Ale	10 L	4.73%	23.78	1.045	1.009		BIAB	3763
Peach Wood Cream Ale	5.25 gal	5.45%	18.77	1.052	1.011		All Grain	3761
PRAIA DE IRACEMA	5.2 L	5.37%	12	1.048	1.007		BIAB	2954
CREAM ALE KVEIK	19 L	4.57%	0	1.046	1.012		All Grain	2828
Vanilla Coffee Cream Ale	5 gal	5.32%	15.38	1.050	1.010		All Grain	2514

Newest Cream Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
GUSTAVO_SCWH CREAM ALE	50 L	5.03%	17.61	1.045	1.007		All Grain	17
La Cream de la Cream	50 L	4.85%	5.02	1.048	1.011		All Grain	31
Summer Slam Citra	11 gal	4.22%	13.98	1.040	1.008		extract	24
cream ale	34 L	5.42%	12.77	1.055	1.014		BIAB	24
Just a Beer	4.5 gal	5.22%	14.24	1.050	1.011		BIAB	36
cream ale	20.8 L	4.92%	12.56	1.050	1.012		All Grain	44
IPA citric	20.8 L	6.86%	37.26	1.064	1.012		All Grain	31
Cream Ale- Country Boy (34BBL)	1054 gal	5.4%	15.33	1.051	1.010		All Grain	29
Johnny's Cream Ale rev 1	4.5 gal	5.69%	6.85	1.052	1.008		BIAB	80
"Double/Double" Cream Ale	11 L	5.63%	18.73	1.052	1.010		BIAB	64

Fermentables Used In Cream Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	1,223		Adjunct	raw	0.5°L	40	15%	2% - 100%
US - Pale 2-Row	726	US	Grain	base malt	1.8°L	37	63%	3% - 100%
American - Pilsner	361	American	Grain	base malt	1.8°L	37	65%	7% - 100%
American - Carapils (Dextrine Malt)	297	American	Grain	crystal malt	1.8°L	33	6%	1% - 34%
Flaked Rice	259		Adjunct	raw	0.5°L	40	10%	1% - 44%
Corn Sugar - Dextrose	214		Sugar	sugar	0.5°L	42	10%	0% - 40%
Flaked Oats	193		Adjunct	raw	2.2°L	33	8%	0% - 100%
Cane Sugar	176		Sugar	sugar	0°L	46	8%	1% - 38%
American - Pale 6-Row	168	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	394	7	43%	0% - 100%
Saaz	250	3.5	44%	10% - 100%
Cluster	185	6.5	56%	5% - 100%
Willamette	184	4.5	49%	13% - 100%
Crystal	138	4.3	49%	5% - 100%
Magnum	130	15	42%	3% - 100%
Liberty	111	4	49%	0% - 100%
Hallertau Mittelfruh	98	3.75	46%	12% - 100%
Amarillo	86	8.6	39%	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%
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%
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	787	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Cream Ale Yeast Blend WLP080	213	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	83	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safale - English Ale Yeast S-04	78	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	290	Water Agt	Mash	16%	0% - 100%
Whirlfloc	250	Water Agt	Boil	59%	0% - 100%
Calcium Chloride (dihydrate)	165	Water Agt	Mash	15%	0% - 100%
Lactic acid	145	Water Agt	Mash	75%	0% - 100%
Irish Moss	126	Fining	Boil	61%	0% - 100%
Epsom Salt	117	Water Agt	Mash	5%	0% - 38%
Yeast Nutrient	66	Other	Boil	41%	0% - 100%
Calcium Chloride (anhydrous)	62	Water Agt	Mash	19%	0% - 100%
Wyeast - Beer Nutrient	43	Other	Boil	34%	0% - 100%
Baking Soda	35	Water Agt	Mash	11%	0% - 100%

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