…yeahhhhh I feel like thats why the name ‘cream ale’ kinda sucks as much as it does. I think it is really misleading, puts ‘cream’ front of mind, and people get it confused with cream soda/vanilla which really have nothing to do with the style. I hop mine really aggressively and call it an “American Pub Ale” (not much of an improvement in the style name, but an improvement nonetheless IMO!)
Cream ale is basically just the ale equivalent of American lager. All ingredients the same, only difference is an ale yeast, which can give you some faint esters and a little fuller body (maybe this is what you are perceiving as ‘creamy’?).
Anyway, if I am being an annoying preachy style nazi, please ignore me and/or feel free to tell me so. I think your recipe looks good as is, especially for a nice afternoon work drinkin’ beer (God that sounds awesome right now), but as above, I’m not sure you need the flaked barley, oats, or maize for that matter. I would suggest going one of two ways if it were me (which its not):
Option 1: Snappy, crisp lawnmower-ish beer, approachable to BMC converts:
-50% 2-row
-25% 6-row
-25% flaked maize
to about 1.050-55 OG
-Saaz (or Cluster, but bear in mind, Cluster are a bit intense) to 25 ish IBU, the majority from late hop additions. Dry hop with an ounce optional
US-05 or Kolsch yeast, fermented at 60* for 5 days, ramped to 68* for 5 days
Option 2: Light, refreshing, hop-forward citrusy Am. Pale Ale, highlighting cascade (preferably…could maybe go Centennial)- more of a take on your recipe above :
-80% 2-row
-10% Victory or Biscuit
-10% Carapils
to 1.050-55 OG
Cascade to about 30-35 IBU, mainly from late additions (maybe .5-.75oz @ 60 minute, the rest 20 min and after)
US-05/equivalent, fermented at 64-66
dry hop with cascade
Good luck!