Cream Ale
Brew this Cream Ale in less than an hour!

Despite it’s name, Cream Ale, doesn’t have any dairy products in it. The style originated in mid-1800s America as a response to the light German lagers. Traditionally corn has been added to the mash to help lighten the beer. In this case, we’re using corn sugar for that purpose. This Cream Ale Recipe isn’t hoppy, or malty, but it is perfect for hot summer days.

Cream Ale Recipe:

Grain Bill:

  • 2 lbs Light Dried Malt Extract
  • 5 ounces Corn Sugar
  • 1 teaspoon Irish Moss

Hop Schedule:

  • 1 oz Cascade @ 15 minutes


  • Safale US 05

The Process:

Heat 1 gallon of water to boiling.  When the water starts to boil, add the Irish Moss, Dried Malt Extract, Corn Sugar and 1 oz. Cascade Hops. Set your timer for 15 minutes.

When 15 minutes is up, move the stock pot to a sink or other container filled with ice and water and then add one gallon of cold water. When the temperature falls below 80° F, transfer the Wort to the fermenter and add the yeast.

Bottle after fermentation has stopped.

The Numbers:

  • 1.048 OG
  • 1.011 FG
  • 4.9% ABV

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