8.5 lbs Alexanders light malt extract syrup
1.5 Santiam or Tettnanger hop pellets 9 HBU
0.5 Santiam or Tettnanger hops (finishing)
10 lbs sour cherries
American ale-type yeast
O.G. 1.046-1.050 (11.5-12.5)
FG 1.011-1.017 (2.5-4)
Bitterness 33 IB, Color: Rose
Boil extract and boiling hops in 1.5 gallons for 60 minutes. Remove boiling hops (rinse/sparge) these hops with hot water. Add crushed sour cherries and finishing hops to boiling wort. This should cool the wort to temp of 160 ( I got 179.
. Let steep for 15 minutes. Do not boil. Then pour entire contents into fermenter bucket. Pitch yeast and after 5 days, remove as much cherries and floating hops as possible and siphon into secondary and finish fermentation.
Probably more than you needed to know,