Extract Recipe:
2 cans of your favorite light malt extract( I use Munton&Fison)
1 oz. Cascade at start of boil
1 oz. Hallertau last 5 minutes of boil
1 tsp. Irish Moss last 30 minutes of boil
1 tsp. Gypsum start of boil
1 packet Coopers Ale yeast
2 cans of Dole Mountain Cherry concentrate added two days into primary
fermentation
Takes 3-4 weeks to ferment out...bottle & prime with 1 1/4 cups dry
malt extract (or 5oz. corn sugar..ugh) Let age for at least 2 months
although it's drinkable after 3-4 weeks. It's a full flavored brew
with good body and good head retwention