Lao Kang’s Cream Ale

ABV: 4.90%

OG: 1.053

FG: 1.015

Yield: 12.5 gallons (47.3 L)

The following beer recipe is featured in the September/October 2002 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

American cream ale is a great beer style for those just getting their feet wet in tasting craft beer.

With faint malt notes and little to no hop aroma, it is similar to the ubiquitous American light lager. Like most ales, we'll ferment this between 65° F and 70° F for a crisp, light-bodied beer. Though cream ale is considered an ale by style guidelines, it is not uncommon to use lager yeast in brewing this style. This particular recipe is known to have a slightly more elevated hop flavor than traditional cream ales, with some fruitiness and sweet corn notes.

This recipe was created and brewed by Chris "Pacman" Ingermann of BrewRats homebrew club in Muncie, Ind. It took home a gold medal in the 2002 National Homebrew Competition.

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Yield: 12.5 gallons (47.3 L)

The following beer recipe is featured in the September/October 2002 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

American cream ale is a great beer style for those just getting their feet wet in tasting craft beer.

With faint malt notes and little to no hop aroma, it is similar to the ubiquitous American light lager. Like most ales, we'll ferment this between 65° F and 70° F for a crisp, light-bodied beer. Though cream ale is considered an ale by style guidelines, it is not uncommon to use lager yeast in brewing this style. This particular recipe is known to have a slightly more elevated hop flavor than traditional cream ales, with some fruitiness and sweet corn notes.

This recipe was created and brewed by Chris "Pacman" Ingermann of BrewRats homebrew club in Muncie, Ind. It took home a gold medal in the 2002 National Homebrew Competition.

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