Help with Cherry beer

[Mr. Nice Guy]

I want to make a cherry beer with the some tart montgomery cherry juice I have. I want to avoid the dreaded "cough syrup" cherry flavor! What do ya'll think?

5 gallon recipe

mini-mash
8 oz torrified wheat (amount ok?)
8 oz crystal 20
8 oz crystal 40
24 oz 6 row

boil
5 pounds light dme
.25 oz sterling hops 60 min
.25 oz sterling hops 45 min
.25 oz sterling hops 30 min
.25 oz sterling hops 15 min

Safale US-05 yeast

yield about 4.5 gal then...

Ferment this for a week or so and then rack on to a gallon of tart montgomery cherry juice for a few weeks until done. I'll probably add some pectic enzyme to the juice several hours before I rack onto it because it is pastuerized.

I was considering a darker beer with 120 l or special B but I'm afraid it will taste medicinal.

 

[MartyB]

I think a gallon of juice will give you an overly strong cherry flavor, hopefully someone else can give a better viewpoint.

I've got a Cherry-Vanilla stout bottle conditioning now. Started with the Midwest Nightcap Cherry Stout kit. Racked to secondary onto 2lbs sweet and 2lbs sour cherrys and 2 vanilla beans split and soaked in bourbon. I threw out the cherry extract included in the kit.

It's still a little sour, but mellowing slowly. You won't drink more than a bottle at a time, but it goes down nicely.

 

[Mr. Nice Guy]

Cool, I hadn't thought about it being too much juice, thanks! That beer sounds great btw.