Cherry lambic beer recipe

After getting some good Kriek cherry lambic in, I found this recipe to try out:

Dark Cherry Lambic - makes 23L

Ingredients:

2.5kg Munton's plain light DME

1kg wheat malt extract (hippie shops are fine for this)

100g malto dextrin

30g Hallertau hops

1.5kg can Oregon Dark Sweet Cherry Puree

Wyeast #3278 Lambic Blend

Instructions:

Dissolve the light malt extract, wheat malt extract and malto dextrin in warm water. Bring to a boil and add hops. Boil for 45 minutes. Strain out hops. Add enough water to the fermenter to make 23L and cool to 18°C degrees. Pitch yeast, add fruit puree and ferment for 3 weeks.

Rack into secondary fermenter and condition for a week at 16-17°C. Bottle condition using corn sugar (or any pure sugar high in glucose/dextrose, inverted sugar should be fine) for priming.