# 🍺 Top-down Brew: Cream Ale

## Data Entry

Recipe variables name: Cream ale og: 1.049 malt: American two-row, 80, 2, 80 malt: Flaked corn, 15, 1, 80 malt: Carapils, 5, 12, 72 ibu: 17 hop: Mount Hood, 80, 5.5, 60 hop: Mount Hood, 20, 5.5, 5 yeast: ale vol: 5.5 system: US eff: 75 prime: 2.5,72

### Conversion to malt extract

- Delete the two-row, corn, and carapils malt lines.
- Add sugar: Corn sugar, 10, 1, 80
- For liquid malt extract, add sugar: Liquid pilsner malt extract, 90, 5, 76
- For dry malt extract, add sugar: pilsner light malt extract, 90, 3.5, 96

### Explore other malts, sugars, and hops

← Click here when the data entry is done.

## Results

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## Notes

2021 BJCP 1C - Cream Ale style characteristic ingredients: "American six-row malt, or a combination of six-row and North American two-row. Up to 20% maize in the mash, and up to 20% sugar in the boil. Any variety of hops, often rustic American or Continental. Clean ale yeast, or a mix of ale and lager beer."

Vital statistics: IBU: 8 to 20; SRM: 2 to 5; OG: 1.042 to 1.055

The grain bill should be primarily American two-row, six-row, or pilsner base malts. Between 10 to 20% can be corn or rice. Small amounts of highly kilned malt like Vienna or Munich can be used. Historical examples of this style used six-row malt and corn, with the six-row malt being high in enzymes needed to mash the corn. Unprocessed corn or rice requires a cereal mash procedure to gelatinize the adjunct before mashing.

The hops should focus on American varieties bred from classic European hops. Examples include Mount Hood and Liberty, which were bred from Hallertauer. European continental hops are also appropriate choices. Cluster was used in historical examples.

Yeast possibilities include American ale, Koelsch, and California lager. Historical examples sometimes used lager yeasts or even mixtures of ale and lager yeasts.