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	10199
Falconers Flight	5 gal	7.45%	42.27	1.070	1.013		All Grain	4778
Speckled Heifer	5.5 gal	6.47%	35.67	1.064	1.015		All Grain	4092
Louisville Slugger Bourbon Cream Ale	5.5 gal	6.27%	18.68	1.066	1.018		All Grain	3884
Hairy Man Caramel Chile Cream Ale	7 gal	7.32%	12.7	1.073	1.017		All Grain	3489
Jalepeno/Mango Cream Ale	5 gal	5.15%	27.52	1.051	1.012		All Grain	2826
Cream Ale	6 gal	4.59%	19.24	1.042	1.007		All Grain	2720
SMaSH - Cream Ale	5 gal	5.21%	22.51	1.051	1.012		extract	2400
Summer Solstice	10 gal	5.28%	4.81	1.054	1.013		All Grain	2379
The Ginger Man (Ginger Cream Ale)	5.5 gal	4.93%	33.75	1.048	1.011		extract	2329

Newest Cream Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	200 L	4.66%	0	1.047	1.012		All Grain	34
Awesome Recipe	200 L	1.05%	0	1.011	1.003		All Grain	29
Awesome Recipe	200 L	1.11%	0	1.011	1.003		All Grain	26
Awesome Recipe	200 L	1.02%	0	1.010	1.003		All Grain	31
Cream Ale - BIAB	5 gal	4.93%	19.22	1.045	1.008		BIAB	390
60 litros cream ale	60 L	5.89%	11.31	1.062	1.017		All Grain	73
Honey Oat Cream Ale	1 gal	8.63%	131.72	1.084	1.019		All Grain	54
Hop Summer Cream Ale	90 L	2.95%	39.78	1.030	1.007		All Grain	69
Course maintenance	5.25 gal	5.5%	12.39	1.049	1.007		BIAB	84
American Cream Ale	5 gal	6.04%	20.23	1.055	1.009		extract	94

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	486		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)	166	American	Grain	crystal malt	1.8°L	33	6%	1% - 16%
Flaked Rice	123		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	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	123	3.5	40%	10% - 100%
Willamette	120	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%
Magnum	41	15	43%	5% - 100%
Hallertau Mittelfruh	41	3.75	43%	19% - 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	275	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	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	Water Agt	Boil	51%	0% - 100%
Irish Moss	90	Fining	Boil	61%	0% - 100%
Gypsum	75	Water Agt	Mash	26%	0% - 100%
Calcium Chloride (dihydrate)	38	Water Agt	Mash	14%	0% - 71%
Lactic acid	34	Water Agt	Mash	69%	0% - 100%
Epsom Salt	25	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%

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