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	5583
Speckled Heifer	5.5 gal	6.47%	35.67	1.064	1.015		All Grain	4657
Louisville Slugger Bourbon Cream Ale	5.5 gal	6.27%	18.68	1.066	1.018		All Grain	4453
Hairy Man Caramel Chile Cream Ale	7 gal	7.32%	12.7	1.073	1.017		All Grain	3825
Cream Ale	6 gal	4.59%	19.24	1.042	1.007		All Grain	3352
Jalepeno/Mango Cream Ale	5 gal	5.15%	27.52	1.051	1.012		All Grain	3218
The Ginger Man (Ginger Cream Ale)	5.5 gal	4.93%	33.75	1.048	1.011		extract	2798
Summer Solstice	10 gal	5.28%	4.81	1.054	1.013		All Grain	2797
SMaSH - Cream Ale	5 gal	5.21%	22.51	1.051	1.012		extract	2767
Bob's Cream Ale	5 gal	5.07%	18.47	1.052	1.013		BIAB	2602

Newest Cream Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Turkish Delight	18 L	3.63%	23.04	1.040	1.012		BIAB	36
Cream Ale (Spotted cow clone?) (#?)	5.5 gal	4.26%	11.21	1.042	1.010		BIAB	62
Wheaty cream	3 gal	6%	46.28	1.056	1.011		Partial Mash	36
Cream Ale 2026	23 L	5.49%	15.73	1.051	1.009		All Grain	117
Blackberry Creamy	5.5 gal	5.31%	11.41	1.048	1.007		BIAB	67
Chimera	6 gal	7.2%	14.37	1.070	1.015		All Grain	85
4 the gold	4 gal	7.67%	41.08	1.076	1.017		All Grain	104
American Cream Ale	5 gal	5.83%	23.03	1.055	1.010		extract	117
Gooseberry Pale Ale	23.5 L	6.23%	23.78	1.060	1.013		All Grain	100
Base Cream Ale/Grape Ale	100 L	4.85%	9.23	1.049	1.012		All Grain	110

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Corn	495		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	122	American	Grain	base malt	1.8°L	37	58%	6% - 100%
Flaked Barley	114		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%
Corn Sugar - Dextrose	76		Sugar	sugar	0.5°L	42	10%	2% - 35%
German - Pilsner	75	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	173	7	40%	8% - 100%
Saaz	129	3.5	41%	10% - 100%
Willamette	124	4.5	49%	13% - 100%
Cluster	99	6.5	51%	6% - 100%
Crystal	60	4.3	49%	17% - 100%
Liberty	50	4	45%	8% - 100%
Hallertau Mittelfruh	43	3.75	43%	19% - 100%
Magnum	43	15	42%	5% - 100%
Citra	41	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	280	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
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	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	103	Water Agt	Boil	52%	0% - 100%
Irish Moss	92	Fining	Boil	61%	0% - 100%
Gypsum	79	Water Agt	Mash	25%	0% - 100%
Calcium Chloride (dihydrate)	40	Water Agt	Mash	13%	0% - 71%
Lactic acid	37	Water Agt	Mash	65%	0% - 100%
Epsom Salt	27	Water Agt	Mash	8%	0% - 50%
Yeast Nutrient	24	Other	Boil	31%	0% - 100%
Calcium Chloride (anhydrous)	18	Water Agt	Mash	20%	0% - 94%
Calcium Chloride (dihydrate)	13	Water Agt	Boil	32%	0% - 100%
Baking Soda	10	Water Agt	Mash	2%	0% - 18%

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