Pastry Stouts are a new and fun way to incorperate your favorite dessert into a beer. Higher in ABV and a thick, full mouthfeel. Today I take a stab at brewing my own pastry stout, by infusing the flavors of Black Forest Cake, aka chocolate, cherry, and vanilla!

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Recipe for 5 gals (19L):
-10 gals (38L) Water
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30 LBS [13.6 KG] of Grains
-34% Pale malt
-34% Pilsner
-21% Flaked Oats
-3% Pale Chocolate
-2% Carafa II
-1% Caramunich
-1% Roasted Barley
- 4% Cherry Juice
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-1.25oz (35g) Warrior @90 mins
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-Slurry from smaller beer (US-05 Ale)
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Mash @ 158ºF (70ºC) for about 45 mins
Boil for 90 mins
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Ferment around 67ºF (~19C) for 14 Days
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Original Gravity: 1.120
Final Gravity: 1.053
ABV: 8.8% [Yes it is wrong in video]
IBUs: ~53

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