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Honey Nut Cheerio

175 calories 18 carbs
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Beer Stats
Method: Partial Mash
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Efficiency: 75% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Wednesday September 14th 2011
Amount Fermentable PPG °L Bill %
4 lb Munton & Fison Amber Liquid Malt Extract4 lb Munton & Fison Amber Liquid Malt Extract 36 0 49.2%
1 lb Briess Sparkling Amber Dried Malt Extract1 lb Briess Sparkling Amber Dried Malt Extract 40 10 12.3%
0.5 lb Victory Malt (steeped)0.5 lb Victory Malt (steeped) 34 28 6.2%
0.5 lb Crystal 20L (steeped)0.5 lb Crystal 20L (steeped) 35 20 6.2%
0.125 lb Chocolate Malt (steeped)0.125 lb Chocolate Malt (steeped) 34 350 1.5%
2 lb Honey2 lb Honey 34.6 0 24.6%
8.13 lb Total      
Amount Variety Type AA Use Time IBU Bill %
1 oz Kent Golding (U.K.)1 oz Kent Golding (U.K.) Hops Pellet 5 Boil 60 min 50%
0.5 oz Fuggle (U.K.)0.5 oz Fuggle (U.K.) Hops Pellet 4.75 Boil 30 min 25%
0.5 oz Fuggle (U.K.)0.5 oz Fuggle (U.K.) Hops Pellet 4.75 Boil 2 min 25%
White Labs - London Ale Yeast WLP013
Attenuation (avg):
Optimum Temp:
66 - 71 °F
Yeast Pitch Rate and Starter Calculator

Crush grains and place inside muslin bag. Steep the grains in 1 gallon of water at 165 degrees Fahrenheit for 30 minutes. Remove the grains from the water and squeeze the excess fluid back into the pot. Add the malt extracts and raise to a boil. Set the timer for 60 minutes and add the bittering hops. With 30 minutes remaining, add the flavor hops. With 15 minutes remaining, add the honey. With 2 minutes remaining, add the aroma hops.

Add three gallons of chilled water to a clean and sterile fermenter. Strain the wort into the fermenter and add enough cold water to bring up to 5¼ gallons. When the temperature falls below 80 degrees, add the yeast and seal with an airlock. Leave in a cool, dark place (65 to 75 degrees Fahrenheit.)

The wort should ferment for 15 to 20 days. Bottle when bubbling stops.

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2011-09-14 16:35 UTC
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