So I can't tell you yet how it tastes because I bottled it last week, but here is my recipe. I took the magic hat #9 extract recipe and used cherries instead of apricot. I used cherry puree in the secondary to give it a good cherry flavor. People say that using the extract makes the beer taste more like cough syrup. I used a small amount of extract at flavoring to try to give a good cherry smell.
I will say that the "beer" at bottling time tasted rather good. I'm excited to see how it turns out.
Steep specialty grains (1 lb 13 oz two-row pale malt and 3.0 oz of crystal 60) at 152 for 30 minutes
Add Light DME (1.75 lbs)
Bring to a boil. T=0: _______
Once boiling, add 0.19 oz of warrior hops
Add 0.63 oz of tettnang hops at T=30 ________
Add 3.3 lbs of extra pale liquid malt extract and irish moss at T=45 ________
Add 0.25 oz of cascade hops at flame out (T = 60) _______
Cool aerate and pitch yeast (Wyeast British Ale II 1335).
Ferment for 7 days and then transfer to secondary with one can of sweet cherry puree (Vintners harvest sweet cherry puree).
Ferment for 14 days and then bottle with 3 oz of priming sugar and 0.5 oz of cherry extract.
I purchased all of the supplies from Austin Homebrew.