Imperial Stout and Belgian American IPA

This was 4 lbs of specialty malts:

Chocolate American Malt 350l

Chocolate German Malt

Roast British Barley unmalted 500l

Black Patent British 500l

Here is a link to a good grain chart for reference: http://www.onebeer.net/grainchart.html

This was at slowly brought up to 155-160 then taken off the heat. Total time: 65 mins

This receipe also include:

1lb of brown sugar

1lb of lactose sugar

6.6lbs of liquid malt extract

3lbs of dry malt extract

Magnum, Sterling, Willamette and Fruggles hops

2 cups of fair trade whole coffee beans

I just put this into secondary yesterday, no picture of that right now. 

Just brewed another IPA. 

It has 3787 Trappist High Gravity Wyeast

1lb brown sugar ( added after blowoff)

Gypsum

1lb 2 Row Malt

1lb Carapils barley

6.6lbs liquid light malt extract

3lbs dry malt extract

2 oz Amarillo hops: bittering (continuously for 2o mins)

1oz centennial pellet

1oz centennial leaf

Irish moss

1/4 lb Missouri honey and 5 packets of Chamomile Tea (usda organic)

Belgian American IPA in boil

Not pictured the Kolsh that Tim just bottled and threw 3 gallons into a secondary fermenting. Been doing a lot of brewing recently.  Learning some new twists and techniques. Very slowly getting better, but always having a lot of fun.