I'm thinking about exercising my creativity again this weekend. Any feedback would definitely be appreciated.
Vienna malt, 12 lbs (60%)
Amber malt, 2 lbs (10%)
Brown malt, 2 lbs (10%)
Wheat malt, 1 lb (5%)
Special B, 0.4 lbs (2%)
Crystal 80°L, 1 lb (5%)
Black patent, 1.6 lbs (8%)
northern brewer, 1.5 oz, 90 min (6.5% AA)
cinnamon, 5 min
star anise, 5 min
Wyeast 1275 Thames Valley Ale
2 lbs tart cherries/gallon added during secondary
expected OG = 1.082 (70% efficiency)
My idea is that the caramel richness of the Vienna and crystal malts would contrast nicely with the tartness of the cherries. And that the toasty/nutty flavors from the amber malt and nutty/chocolaty flavors from the brown malts would give depth to the roasty character from the black patent. The wheat is there to help improve head retention.