Bring three gallons of water to 160°F.

Steep the crushed crystal malt for 45 minutes.

Strain out. Bring to boil. Add the malt extract syrups and boiling hops. Boil for 1 hour.

Remove from the heat. Add the crushed cherries to the hot wort and steep for 10 minutes.

Pour it, cherries and all, into a primary fermenter and cool to yeast pitching temperatures.

Add the yeast culture and ferment for 5 to 7 days in primary.

Siphon your homebrew off of the cherries and into the secondary fermenter. Let it go for another seven days or until fermentation is complete.

Bottle with 3/4 cup of corn sugar.