« on: June 08, 2016, 07:15:09 AM »
Any low hopped American wheat recipe will be a fine base. 40-60% wheat malt, the rest pale malt. IBUs 15-20 with little to no late addition hops. Could use a small, light addition of late boil hops but it's going to get covered up with the hops. Any neutral ale yeast would be fine (e.g. 1056/US-05). Just stay away from hoppy wheats or some of the newer "session wheat" beers which are the same thing. Too much bitterness will clash with the acidity in the cherries. Too much hop flavor will compete with the cherry flavor.
I wouldn't avoid cherry juice concentrate as much as I would those artificial cherry flavorings.