From BJCP site:
“Ingredients: American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, 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.”
My initial understanding was that an adjunct, namely corn, was necessary and a combination of lager and ale malts almost always present. But the above description doesn’t state these are necessary.
Here is the recipe (5 gal partial mash/partial boil) for a jalapeño cream ale I just revised, but wondered if it’s truly a cream ale:
4 lbs pilsner LME (FO)
3 lbs 2-row
1/2 lb crystal 20
1/2 lb soft white wheat berries
1/4 lb carapils
3/4 oz Mt Hood @ 77 mins
1/4 oz Mt Hood @ 21 mins
3 1/2 small jalapeños roasted, steamed, and sliced @ 7 mins
3 1/2 small jalapeños sliced and soaked in vodka for 2 weeks for 10 day “dry pepper”
1/2 Whirlflock @ 7 mins
Can I call this a cream ale?