Here is my standard recipe for a Cream Ale ..... also I cut and pasted the style guidelines for it from the BJCP. Note that that there is NO lactose in a cream ale:
Cream Ale
Type: All Grain
Date: 2/10/2008
Batch Size: 5.50 gal
Brewer: GrantLee63
Boil Size: 7.72 gal
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 80.00
Taste Notes: TBD
Ingredients
Amount Item Type % or IBU
6.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 60.00 %
3.00 lb Corn, Flaked (1.3 SRM) Grain 30.00 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.00 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 5.00 %
1.00 oz Saaz [2.90 %] (90 min) Hops 10.6 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Safale US-05 (Fermentis) Yeast-Ale
Beer Profile
Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.041 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.02 % Actual Alcohol by Vol: 4.16 %
Bitterness: 10.6 IBU Calories: 179 cal/pint
Est Color: 4.1 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 10.00 lb
Sparge Water: 6.04 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp
60 min Mash In Add 12.50 qt of water at 169.2 F 154.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
BJCP STYLE GUIDELINE FOR CREAM ALE
6. LIGHT HYBRID BEER
6A. Cream Ale
Aroma: Faint malt notes. A sweet, corn-like aroma and low levels of
DMS are commonly found. Hop aroma low to none. Any variety of
hops may be used, but neither hops nor malt dominate. Faint esters
may be present in some examples, but are not required. No diacetyl.
Appearance: Pale straw to moderate gold color, although usually on
the pale side. Low to medium head with medium to high carbonation.
Head retention may be no better than fair due to adjunct use. Brilliant,
sparkling clarity.
Flavor: Low to medium-low hop bitterness. Low to moderate
maltiness and sweetness, varying with gravity and attenuation. Usually
well attenuated. Neither malt nor hops prevail in the taste. A low to
moderate corny flavor from corn adjuncts is commonly found, as is
some DMS. Finish can vary from somewhat dry to faintly sweet from
the corn, malt, and sugar. Faint fruity esters are optional. No diacetyl.
Mouthfeel: Generally light and crisp, although body can reach
medium. Smooth mouthfeel with medium to high attenuation; higher
attenuation levels can lend a “thirst quenching” finish. High
carbonation. Higher gravity examples may exhibit a slight alcohol
warmth.
Overall Impression: A clean, well-attenuated, flavorful American
lawnmower beer.
History: 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.
Comments: 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.
Ingredients: American ingredients most commonly used. A grain bill
of six-row malt, or a combination of six-row and North American tworow,
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.
Commercial Examples: Genesee Cream Ale, Little Kings Cream Ale
(Hudepohl), Sleeman Cream Ale, Liebotschaner Cream Ale (Lion
Brewery), Dave’s Original Cream Ale (Molson), New Glarus Spotted
Cow Farmhouse Ale, Wisconsin Brewing Whitetail Cream Ale