American Cream Ale Information
O.G = 1.042-1.055
IBU's = 15-20
F.G = 1.006 - 1.012
SRM = 2.5-5
ABV = 4.2-5.6%
Decotion Mash or Single Infusion Mash
Mashed between 147 - 152 Degrees Farhenheit
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American ingredients most commonly used. A grain bill of
six-row malt, or a combination of six-row and North American two-row, is
common. Adjuncts can include up to 20% flaked maize in the mash, and up to 20%
glucose or other sugars in the boil. Soft water preferred. Any variety of hops
can be used for bittering and finishing.
Classic American (i.e. pre-prohibition) Cream Ales were
slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+
IBUs). These versions should
be entered in the specialty/experimental category. An OG of 1.050 - 1.053 is most common and
IBUs are rarely as high
as 25.
An ale version of the American lager style. Produced by ale
brewers to compete with lager brewers in the Northeast and Mid-Atlantic States.
Originally known as sparkling or present use ales, lager strains were (and
sometimes still are) used by some brewers, but were not historically mixed with
ale strains. Many examples are kräusened to achieve carbonation. Cold
conditioning isn't traditional, although modern brewers sometimes use it.
There has also been known to excist European versions of
Cream Ale. One notable is Fullers London Cream.
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