Cherry Ale recipe

I purchased some "sour" cherries at a farmer's mark that I think would be great for home brewing. They are sour and tangy, but still have that cherry flavoring.  I found this recipe for a cherry based blonde ale that I'm going to try.
 I also think cherries would go great with a chocolate dessert stout, but one thing at a time.

Grains

6 lbs. American 2-row
3 lbs. Malted White Wheat
1 lbs. Honey Malt 20°L
1.5 lbs. Caramel/Crystal 20°L
1 lbs. Rice Flaked

Hops and Schedule

1 oz. Hallertauer (Pellets, 4.50 %AA) boiled 60 min.
0.5 oz. Hallertauer (Pellets, 4.50 %AA) boiled 15 min.

Yeast

German Ale Yeast – Safale K-97

Mash Schedule

Strike grains at 165 degrees.
Mash grains at 152 degrees for 60 minutes.
Sparge with 170 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast.

Measurements (Fruit Ale)

Since the cherry ale falls into the Fruit Beer category it has no specific style guidelines for OG,FG,SRM or IBU, it is recommended to use the style guidelines of the base style you have selected for your fruit beer.  Here are the measurements for a typical blonde ale recipe.
OG – 1.038 – 1.054
FG – 1.008 – 1.013
Color(SRM) – 3-6
IBUs – 15-28
ABV 3.8-5.5%

Ferment Instructions

Primary ferment between 63 – 70 degrees for 1 week.  Add cherries to secondary fermenter and rack beer to it for 2 weeks.  For this recipe I purchased 5 lbs of fresh Bing Cherries.  Pull the stems off and crush the the cherries.  Then cook them for about 20 minutes at about 160 degrees.  Let them cool down and add to the secondary.