Light Hybrid Beer - Cream Ale (BJCP 2008)

Top 10 Cream Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Falconers Flight	5 gal	7.45%	42.27	1.070	1.013		All Grain	5498
Speckled Heifer	5.5 gal	6.47%	35.67	1.064	1.015		All Grain	4523
Louisville Slugger Bourbon Cream Ale	5.5 gal	6.27%	18.68	1.066	1.018		All Grain	4302
Hairy Man Caramel Chile Cream Ale	7 gal	7.32%	12.7	1.073	1.017		All Grain	3764
Cream Ale	6 gal	4.59%	19.24	1.042	1.007		All Grain	3244
Jalepeno/Mango Cream Ale	5 gal	5.15%	27.52	1.051	1.012		All Grain	3152
Summer Solstice	10 gal	5.28%	4.81	1.054	1.013		All Grain	2730
SMaSH - Cream Ale	5 gal	5.21%	22.51	1.051	1.012		extract	2712
The Ginger Man (Ginger Cream Ale)	5.5 gal	4.93%	33.75	1.048	1.011		extract	2687
Bob's Cream Ale	5 gal	5.07%	18.47	1.052	1.013		BIAB	2504

Newest Cream Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Sun King Cream Ale (SB)	6 gal	4.89%	18.76	1.045	1.008		BIAB	48
American Cream Ale	5 gal	5.83%	23.03	1.055	1.010		extract	49
Gooseberry Pale Ale	23.5 L	6.23%	23.78	1.060	1.013		All Grain	52
Base Cream Ale/Grape Ale	100 L	4.85%	9.23	1.049	1.012		All Grain	53
altiplano	52 L	6.42%	13.97	1.058	1.009		All Grain	93
7bbl cream ale	217 gal	5.17%	18.39	1.049	1.009		All Grain	116
Golden Breeze Blonde Ale	20 L	5.92%	19.47	1.055	1.010		All Grain	128
Rabbithole	5 gal	8.31%	17.15	1.082	1.018		All Grain	161
Amber (Pale grain, dark syrup) Recipe	5 L	2.45%	0	1.025	1.006		Partial Mash	191
California Creamin'	5 gal	7.29%	5.21	1.070	1.014		All Grain	199

Fermentables Used In Cream Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	492		Adjunct	raw	0.5°L	40	14%	2% - 76%
US - Pale 2-Row	352	US	Grain	base malt	1.8°L	37	60%	6% - 100%
American - Carapils (Dextrine Malt)	167	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	121	American	Grain	base malt	1.8°L	37	57%	6% - 100%
Flaked Barley	113		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	81		Adjunct	raw	2.2°L	33	7%	1% - 31%
German - Pilsner	75	German	Grain	base malt	1.6°L	38	59%	7% - 100%
Corn Sugar - Dextrose	75		Sugar	sugar	0.5°L	42	10%	2% - 35%

Hops Used In Cream Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	173	7	40%	8% - 100%
Saaz	127	3.5	40%	10% - 100%
Willamette	123	4.5	49%	13% - 100%
Cluster	99	6.5	51%	6% - 100%
Crystal	60	4.3	49%	17% - 100%
Liberty	49	4	45%	8% - 100%
Magnum	43	15	42%	5% - 100%
Hallertau Mittelfruh	42	3.75	43%	19% - 100%
Citra	40	11	31%	6% - 100%
Tettnanger	37	4.5	44%	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	279	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Cream Ale Yeast Blend WLP080	107	White Labs	Ale	Med-High	Medium	77.5%	65°F	70°F
Wyeast - Kölsch 2565	56	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
Danstar - Nottingham Ale Yeast	27	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safale - English Ale Yeast S-04	26	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - German Ale/ Kölsch Yeast WLP029	19	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Wyeast - California Lager 2112	18	Wyeast	Lagers	0.09	High	69%	58°F	68°F
Fermentis - Safale - German Ale Yeast K-97	17	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	102	Fining	Boil	52%	0% - 100%
Irish Moss	91	Fining	Boil	61%	0% - 100%
Gypsum	78	Water Agt	Mash	25%	0% - 100%
Calcium Chloride (dihydrate)	40	Water Agt	Mash	13%	0% - 71%
Lactic acid	36	Water Agt	Mash	65%	0% - 100%
Epsom Salt	26	Water Agt	Mash	8%	0% - 50%
Yeast Nutrient	23	Other	Mash	32%	0% - 100%
Calcium Chloride (anhydrous)	16	Water Agt	Mash	22%	0% - 94%
Calcium Chloride (dihydrate)	13	Water Agt	Mash	32%	0% - 100%
Vanilla Bean	9	Spice	Whirlpool	41%	0% - 100%

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