Cap’N Crunch Amber Oats Ale

(5 gallons/19 L, extract with grains and cereal)
OG = 1.053 FG = 1.011 IBU = 36 SRM = 12 ABV = 5.5%

Ingredients

2 lb. 5 oz. (1.1 kg) 6-row pale malt
16 oz. (0.45 kg) Cap’N Crunch (or similar) breakfast cereal
8 oz. (0.23 kg) crystal malt (40 °L)
3 oz. (85 g) crystal malt (60 °L)
1 lb. (0.45 kg) Briess Light dried malt extract
4 lb. (1.8 kg) Muntons Light liquid malt extract (late addition)
1 tsp. Irish moss (15 mins) 8 AAU Nugget hops (60 mins) (0.75 oz./21 g of 12% alpha acids)
2.5 AAU Cascade hops (10 mins) (0.5 oz./14 g of 5% alpha acids)
0.5 oz. (14 g) Cascade hops (5 mins)
0.5 oz. (14 g) Cascade hops (0 mins) Danstar Nottingham ale yeast
¾ cup corn sugar (if priming)

Step by Step

Place crushed grains and cereal in a large steeping bag. In your brewpot, steep mixture at 152 °F (67 °C) for 50 minutes in 5.5 qts. (5.2 L) of water. Stir every 10 minutes. Heat mixture to 170 °F (77 °C), then lift bag and place in a colander over your brewpot. Rinse with 2.5 qts. (~2.5 L) of 170 °F (77 °C) water. Add dried malt extract, bring volume to 3.0 gallons and boil for 60 minutes. Add liquid malt extract in the final 15 minutes of the boil. Cool wort, transfer to fermenter and dilute to 5.0 gallons (19 L). Ferment at 68 °F (20 °C).