The BJCP classification says that a Cream Ale is a clean well-attenuated flavourful American 'lawnmower' beer. Easily drinkable and refreshing, with more character than typical American lagers. Commercial examples include Xenu from Cigar City in Florida and Mikkeller Cream Ale.
This is a style which I find to be perfect accompaniment for the summer and BBQs. The honey and floral flavours from the Melanoidin malt are a great addition to the lager like dryness of this beer which comes from the addition of flaked corn to the grain bill. The hop bill typically provides low IBUs and consists of European noble hops with a low alpha acid content to add some spice to the mix.
Pilsner malt - 3.97kg
Flaked Corn - 225g
Carapils - 225g
Melanoidin Malt - 136g
Mash in at 67oC (153oF) using 14L of water, your mash pH should be ~5.4. After 60 mins vorlauf the mash runnings until it flows clear and then sparge with 10L of water at 79oC (174oF) your S.G. should be ~1.030.
Boil and Hop Additions
Liberty - alpha acids 3.9% - Boil additions 30g for 60 mins and 9g for 20 mins
Hallertau Mittelfrüh - alpha acids 2.8% - Boil additions 13g for 20 mins
Saaz - alpha acids 2.3% - Boil additions 33g at flameout
After 60 mins of boiling rapidly cool to room temperature and your O.G. should be roughly 1.058 and you should have a final volume of ~15L.
Use a London Ale yeast such as Wyeast 1968 London ESB or White Labs WLP013. Ferment at 17oC (62oF) until a F.G. of 1.012, % ABV 6%, is reached and then transfer to a secondary fermenter to condition for a further week. Add 85g of dextrose and race into bottles and leave for another two weeks to carbonate before enjoying!