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	5.39%	13.24	1.053	1.012		All Grain	10689
Falconers Flight	5 gal	7.45%	42.27	1.070	1.013		All Grain	4916
Speckled Heifer	5.5 gal	6.47%	35.67	1.064	1.015		All Grain	4186
Louisville Slugger Bourbon Cream Ale	5.5 gal	6.27%	18.68	1.066	1.018		All Grain	3977
Hairy Man Caramel Chile Cream Ale	7 gal	7.32%	12.7	1.073	1.017		All Grain	3552
Jalepeno/Mango Cream Ale	5 gal	5.15%	27.52	1.051	1.012		All Grain	2890
Cream Ale	6 gal	4.59%	19.24	1.042	1.007		All Grain	2826
SMaSH - Cream Ale	5 gal	5.21%	22.51	1.051	1.012		extract	2470
Summer Solstice	10 gal	5.28%	4.81	1.054	1.013		All Grain	2458
The Ginger Man (Ginger Cream Ale)	5.5 gal	4.93%	33.75	1.048	1.011		extract	2376

Newest Cream Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Keto	6 gal	4.63%	0	1.037	1.001		extract	52
Cream Ale	18.92 L	4.31%	17.21	1.043	1.010		All Grain	61
Awesome Recipe	200 L	4.66%	0	1.047	1.012		All Grain	69
Awesome Recipe	200 L	1.05%	0	1.011	1.003		All Grain	63
Awesome Recipe	200 L	1.11%	0	1.011	1.003		All Grain	56
Awesome Recipe	200 L	1.02%	0	1.010	1.003		All Grain	82
Cream Ale - BIAB	5 gal	4.93%	19.22	1.045	1.008		BIAB	538
60 litros cream ale	60 L	5.89%	11.31	1.062	1.017		All Grain	114
Honey Oat Cream Ale	1 gal	8.63%	131.72	1.084	1.019		All Grain	132
Hop Summer Cream Ale	90 L	2.95%	39.78	1.030	1.007		All Grain	104

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	488		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	120	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	78		Adjunct	raw	2.2°L	33	7%	1% - 31%
German - Pilsner	74	German	Grain	base malt	1.6°L	38	60%	7% - 100%
Corn Sugar - Dextrose	74		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	171	7	39%	8% - 100%
Saaz	124	3.5	40%	10% - 100%
Willamette	121	4.5	49%	13% - 100%
Cluster	98	6.5	51%	6% - 100%
Crystal	59	4.3	49%	17% - 100%
Liberty	49	4	45%	8% - 100%
Magnum	42	15	42%	5% - 100%
Hallertau Mittelfruh	41	3.75	43%	19% - 100%
Citra	39	11	32%	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	275	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	55	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	18	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	91	Fining	Boil	62%	0% - 100%
Gypsum	75	Water Agt	Mash	26%	0% - 100%
Calcium Chloride (dihydrate)	38	Water Agt	Mash	13%	0% - 71%
Lactic acid	34	Water Agt	Mash	69%	0% - 100%
Epsom Salt	25	Water Agt	Mash	7%	0% - 50%
Yeast Nutrient	23	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%

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