Light Hybrid Beer - Cream Ale (BJCP 2008)
Top 10 Cream Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Dad’s Old Style Cream Ale |
5.5 gal | 5.46% | 13.24 | 1.053 | 1.012 | All Grain | 10065 | |
| Falconers Flight |
5 gal | 7.45% | 42.27 | 1.070 | 1.013 | All Grain | 4744 | |
| Speckled Heifer |
5.5 gal | 6.47% | 35.67 | 1.064 | 1.015 | All Grain | 4060 | |
| Louisville Slugger Bourbon Cream Ale |
5.5 gal | 6.27% | 18.68 | 1.066 | 1.018 | All Grain | 3841 | |
| Hairy Man Caramel Chile Cream Ale |
7 gal | 7.32% | 12.7 | 1.073 | 1.017 | All Grain | 3461 | |
| Jalepeno/Mango Cream Ale |
5 gal | 5.15% | 27.52 | 1.051 | 1.012 | All Grain | 2795 | |
| Cream Ale |
6 gal | 4.59% | 19.24 | 1.042 | 1.007 | All Grain | 2682 | |
| SMaSH - Cream Ale |
5 gal | 5.21% | 22.51 | 1.051 | 1.012 | extract | 2372 | |
| Summer Solstice |
10 gal | 5.28% | 4.81 | 1.054 | 1.013 | All Grain | 2341 | |
| The Ginger Man (Ginger Cream Ale) |
5.5 gal | 4.93% | 33.75 | 1.048 | 1.011 | extract | 2304 |
Newest Cream Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Cream Ale - BIAB |
5 gal | 4.92% | 19.22 | 1.045 | 1.008 | BIAB | 172 | |
| 60 litros cream ale |
60 L | 5.89% | 11.31 | 1.062 | 1.017 | All Grain | 45 | |
| Honey Oat Cream Ale |
1 gal | 8.63% | 131.72 | 1.084 | 1.019 | All Grain | 39 | |
| Hop Summer Cream Ale |
90 L | 2.95% | 39.78 | 1.030 | 1.007 | All Grain | 55 | |
| Course maintenance |
5.25 gal | 5.5% | 12.39 | 1.049 | 1.007 | BIAB | 66 | |
| American Cream Ale |
5 gal | 6.04% | 20.23 | 1.055 | 1.009 | extract | 59 | |
| King Corn Cream Ale |
13 gal | 5.35% | 25.54 | 1.053 | 1.013 | All Grain | 75 | |
| Cream Ale |
5.25 gal | 4.99% | 18.1 | 1.050 | 1.011 | BIAB | 61 | |
| LG Cream Ale |
113 gal | 5.39% | 11.09 | 1.051 | 1.010 | All Grain | 62 | |
| Cream Ale 2024 II |
11 gal | 4.64262% | 0 | 1.043 | 1.008 | All Grain | 51 |
Fermentables Used In Cream Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Corn | 483 | Adjunct | raw |
0.5°L
|
40 | 14% | 2% - 76% | |
| US - Pale 2-Row | 351 | US | Grain | base malt |
1.8°L
|
37 | 60% | 6% - 100% |
| American - Carapils (Dextrine Malt) | 165 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 1% - 16% |
| Flaked Rice | 122 | Adjunct | raw |
0.5°L
|
40 | 10% | 2% - 45% | |
| American - Pilsner | 119 | American | Grain | base malt |
1.8°L
|
37 | 57% | 6% - 100% |
| Flaked Barley | 111 | Adjunct | raw |
2.2°L
|
32 | 6% | 1% - 19% | |
| American - Pale 6-Row | 111 | American | Grain | base malt |
1.8°L
|
35 | 42% | 5% - 91% |
| Flaked Oats | 77 | Adjunct | raw |
2.2°L
|
33 | 7% | 1% - 31% | |
| Corn Sugar - Dextrose | 74 | Sugar | sugar |
0.5°L
|
42 | 10% | 2% - 35% | |
| German - Pilsner | 71 | German | Grain | base malt |
1.6°L
|
38 | 59% | 7% - 100% |
Hops Used In Cream Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cascade | 169 | 7 | 40% | 8% - 100% |
| Saaz | 121 | 3.5 | 40% | 10% - 100% |
| Willamette | 119 | 4.5 | 49% | 13% - 100% |
| Cluster | 97 | 6.5 | 52% | 6% - 100% |
| Crystal | 59 | 4.3 | 49% | 17% - 100% |
| Liberty | 48 | 4 | 45% | 8% - 100% |
| Hallertau Mittelfruh | 42 | 3.75 | 44% | 19% - 100% |
| Magnum | 41 | 15 | 43% | 5% - 100% |
| Citra | 39 | 11 | 32% | 6% - 100% |
| Tettnanger | 36 | 4.5 | 43% | 9% - 100% |
Steeping Grains Used In Cream Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Corn | 14 | Adjunct | raw |
0.5°L
|
40 | 55% | 11% - 100% | |
| American - Carapils (Dextrine Malt) | 13 | American | Grain | crystal malt |
1.8°L
|
33 | 60% | 17% - 100% |
| American - Caramel / Crystal 10L | 9 | American | Grain | crystal malt |
10°L
|
35 | 44% | 5% - 67% |
| US - Pale 2-Row | 6 | US | Grain | base malt |
1.8°L
|
37 | 53% | 20% - 84% |
| Briess - Brewers Yellow Corn Flakes | 4 | US | Adjunct | raw |
0.8°L
|
34.5 | 52% | 17% - 75% |
| American - Caramel / Crystal 40L | 4 | American | Grain | crystal malt |
40°L
|
34 | 50% | 25% - 100% |
| Honey Malt | 4 | Grain | crystal malt |
25°L
|
37 | 69% | 25% - 100% | |
| Belgian - Biscuit | 4 | Belgian | Grain | roasted malt |
23°L
|
35 | 38% | 25% - 75% |
| Flaked Rice | 3 | Adjunct | raw |
0.5°L
|
40 | 21% | 17% - 24% | |
| Caramel / Crystal 60L | 3 | Grain | crystal malt |
60°L
|
34 | 92% | 75% - 100% |
Yeasts Used In Cream Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safale - American Ale Yeast US-05 | 273 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - Cream Ale Yeast Blend WLP080 | 106 | White Labs | Ale | Med-High | Medium | 77.5% | 65°F | 70°F |
| Wyeast - Kölsch 2565 | 54 | Wyeast | Ale | 0.1 | Low | 75% | 56°F | 70°F |
| White Labs - California Ale Yeast WLP001 | 47 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - American Ale 1056 | 44 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Fermentis - Safale - English Ale Yeast S-04 | 27 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Danstar - Nottingham Ale Yeast | 27 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| White Labs - German Ale/ Kölsch Yeast WLP029 | 19 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
| Wyeast - California Lager 2112 | 17 | Wyeast | Lagers | 0.09 | High | 69% | 58°F | 68°F |
| Fermentis - Safale - German Ale Yeast K-97 | 16 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
Other Ingredients Used In Cream Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Whirlfloc | 99 | Fining | Boil | 51% | 0% - 100% |
| Irish Moss | 89 | Fining | Boil | 62% | 0% - 100% |
| Gypsum | 73 | Water Agt | Mash | 26% | 0% - 100% |
| Calcium Chloride (dihydrate) | 38 | Water Agt | Mash | 14% | 0% - 71% |
| Lactic acid | 34 | Water Agt | Mash | 67% | 0% - 100% |
| Epsom Salt | 26 | Water Agt | Mash | 8% | 0% - 50% |
| Yeast Nutrient | 22 | Other | Boil | 32% | 0% - 100% |
| Calcium Chloride (anhydrous) | 14 | Water Agt | Mash | 24% | 0% - 94% |
| Calcium Chloride (dihydrate) | 13 | Water Agt | Mash | 32% | 0% - 100% |
| Baking Soda | 9 | Water Agt | Mash | 2% | 0% - 18% |
Photos
