Cherry Ale...Frozen, Canned Puree or Cherry extract?

[Main Street Brewer]

I want to make a light cherry Ale that is very drinkable (not to sweet). How much Frozen cherries should I add and when for a 5 gallon batch? I have used extract in the past but I wanted to use real cherries this time. Or is it easier just to go with puree. Here is the recipe so far...

10 Lbs 2-row
2 lbs Red Wheat
1 lbs crystal 20L

.75 oz cascade @ 60 mins.

Wyeast 1056

[spiderwrangler]

Puree would be the easiest that will give you a nice real fruit character. I've used fresh cherries in the past, and they worked fine, but a lot of work involved in getting them prepped.

[brewinhard]

+1. Use the puree for the simplicity and ease. Just sanitize your opener and the can top and you are good to go. Pour it into your secondary and rack your beer (just slowed down in primary fermenting) on top of the puree. Let it sit for 3-4 wks and package. A good cold crash helps to clear up the haze a bit before packaging too if you can...