Chocolate Vanilla Stout

5lbs dark DME

2oz German Select Hops(boiling)

2oz cacao nibs boiling

2oz cacao nibs

2 vanilla beans

1 belgian dark chocolate candy bar

1/2lb malt honey

1/3lb malt chocolate

1/4lb malt black patent

1/4lb malt black roasted barley

white labs liquid yeast Edinburgh.

add candy bar and 2oz of cacao nibs during boil. add 2oz cacao nibs and vanilla beans(cut) to beer during fermentation.

flemish brown sour raspberry

7lbs munich malt
1oz experimental hops(from morebeer.com)aa%10.1
belgian sour liquid yeast
dry ale yeast
1oz french oak cubes
7lbs frozen raspberries
1/2 pound flaked barley
1/3lb chocolate wheat malt (specialty grain)
1/8lb Belgian Biscuit (specialty grain)

use the flaked barley to make a sour mash, which i have detailed how to do in an earlier post.  Then add the specialty grains for aprox. 15 minutes.  Stir in malt extract and hops. simmer for an hour.   Transfer wort to carboy and add water to make 5 gallons.  Wait til cool and add dry yeast.  Wait approx. one week for fementation to be complete and then add the sour yeast and let that ferment for about 2 months.  Add raspberries and let age another month. Bottle and let age at least an additional month before trying.,