I have a clone recipe from BYO magazine for Slipstream Cream Ale, that I plan on brewing.
It is really more of a brown ale then a cream ale.
I never had the beer so I read some reviews and they all refer to the “smooth creaminess”
The grain bill is:
94% two row
4% c60L
2% chocolate.
mash at 154 f
Where is the “creamy” coming from?
Maybe you’re supposed to serve it on nitro??
Didn’t see anything about nitro.
I am starting to think it’s the power of suggestion.
They call it a cream ale so…
Is the 2% chocolate = milk chocolate? 
could be the yeast. a little diacetyl can give a slick, smooth oilyness. a lower carb level would also help as more carbonation would give a crisper, sharper mouthfeel. but yeah I wouldn’t discount power of suggestion either
I have made many cream ales. Creaminess isn’t a thought that comes to my head. I don’t know why its even called that since its deceptive to people.
My guess is that the chocolate and the 60L would give it a red hue and put it along the lines of a Kilkenny Irish Cream Ale. I’ve had that twice, both served on nitro from tap, and when it comes out it is very creamy, low carbonation, and has that attractive shower of bubbles that you get from a Guinness on tap. I’ve read on line that if you get Kilkenny out of a can, it comes out pretty much like a standard Irish Red like Smithwick’s.
I made an esb recenty that has a creamy mouthfeel. I put chalk into the strike water. The
chalk was in carbonated water (think carbonic acid) until it totally dissolved, then that
chalk laden water was added to the mash tun at strike time. ( prolly half a gallon of water or so
containing 1-2 grams of chalkboard white chalk macerated in a mortar pestle…even says edible on the chalk box lol)