Style: Cream Ale

• 46% Pale
• 32% Pilsner
• 10% adjunct
• 4% Crystal
• 3% Toast

% of total grain weight across all recipes · sums to ~100%

• 73% Pale (71%)
• 61% adjunct (15%)
• 46% Pilsner (71%)
• 42% Crystal (7%)
• 26% Toast (9%)
• 21% sugar (7%)

% of Cream Ale recipes using each malt category (addition % in brackets)

• 19% Cascade
• 13% Saaz
• 10% Cluster
• 9% Willamette
• 6% Crystal
• 6% Liberty
• 5% Magnum
• 4% Centennial
• 4% Hallertau Mittelfrüh
• 4% Citra

% of Cream Ale recipes using each hop

dated Cream Ale recipes with at least one dry-hop addition

• 28% Flaked Corn
• 21% Corn, Flaked
• 18% Pale Malt (2 Row) US
• 11% American - Pilsner
• 9% Cara-Pils/Dextrine
• 7% American - Carapils (Dextrine Malt)
• 6% American - Pale 2-Row
• 6% US - Pale 2-Row
• 6% Honey Malt
• 5% Pilsner (2 Row) Ger

Colour = malt category · bar = % of recipes

• 30% Safale American (US-05) Fermentis
• 8% American Ale Yeast Blend (WLP060) White Labs
• 6% American Ale (1056) Wyeast Labs
• 5% California Ale (WLP001) White Labs
• 3% Kolsch Yeast (2565) Wyeast Labs
• 3% SafAle English Ale (S-04) Fermentis
• 2% Nottingham Lallemand
• 2% Saflager Lager (W-34/70) Fermentis
• 1% German Ale/Kolsch (WLP029) White Labs
• 1% SafAle German Ale (K-97) Fermentis

% of Cream Ale recipes using each strain

• 80% Single Infusion
• 15% Step Mash
• 5% Decoction

% of Cream Ale recipes with mash data

• 60 ppm Ca²⁺
• 5 ppm Mg²⁺
• 12 ppm Na⁺
• 75 ppm Cl⁻
• 64 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile