Sure, here's a recipe for a high gravity Cherry Wheat beer:

**Cherry Wheat Beer Recipe:**

**Ingredients:**
- 10 lbs Wheat malt
- 4 lbs Pilsner malt
- 2 lbs Munich malt
- 1 lb Crystal malt (20L)
- 3 lbs fresh or frozen cherries (pitted)
- 1 oz Hallertau hops (bittering)
- 1 oz Saaz hops (aroma)
- Yeast nutrient
- Ale yeast suitable for wheat beers
- 1 Whirlfloc tablet (optional)

**Instructions:**

1. **Mashing:**
- Crush all malts and mix them in your mash tun.
- Mash in with 4.5 gallons of water at 152°F (67°C) for 60 minutes.
- Vorlauf and then sparge with enough water to collect about 7.5 gallons of wort.

2. **Boiling:**
- Bring the wort to a boil.
- Add Hallertau hops and boil for 60 minutes.
- With 15 minutes left in the boil, add yeast nutrient and Whirlfloc tablet if using.
- At flameout, add Saaz hops and let steep for 10 minutes.

3. **Cherry Addition:**
- While the wort is cooling, sanitize your cherries.
- Puree the cherries in a blender or crush them.
- Add the cherries to the fermenter.

4. **Fermentation:**
- Once the wort has cooled to around 68°F (20°C), transfer it to a sanitized fermenter.
- Pitch the yeast and seal the fermenter with an airlock.
- Ferment at a controlled temperature around 68°F (20°C) for about 2 weeks or until
fermentation activity slows down significantly.

5. **Bottling or Kegging:**
- After fermentation is complete, rack the beer off the cherries into a secondary fermenter,
leaving behind any sediment.
- If bottling, prime with priming sugar and bottle.
 - If kegging, force carbonate to around 2.5 volumes of CO2.

**Final Details:**
- **Starting Gravity:** Target around 1.080
- **Finishing Gravity:** Aim for around 1.015
- **Alcohol by Volume (ABV):** Approximately 8.5%
- **IBU%:** Around 15 IBU

This recipe should yield a delicious high gravity Cherry Wheat beer with a balanced sweetness
from the cherries and malt, complemented by subtle hop bitterness and aroma. Enjoy
responsibly!