Beers in primary fermentation

I decided that this early spring will be a great time to celebrate with some ultra-high gravity beers made by yours truly!  After three trips to St. Charles and one to Warrenville to make sure I had all the necessary supplies and ingredients in my possession, I set out on making the long days of Thursday and Saturday longer by getting up in the actual morning and slaving over a stove to get everything just right...more or less.

After thinking way too much about Belgian IPAs, I decided that I really ought to make one.  And after telling all these people I know about my ideas to make an imperial stout with cocoa and chiles for the last year, I finally put my money (maybe a little too much money) where my mouth is.  Everything else aside, let's just tell you what goodies are hiding in these fermenters.  I'm going back to basics and brewing these with extracts supplemented by specialty grains.  Please don't hate.

Belgian IPA

16 oz Belgian Aromatic Malt
4 oz Flaked Oats
--
3 lb Light Golden DME
3 lb Light Pilsner DME
3 lb 45/65 Wheat/Barley Light DME
2 lb Clear Candi Sugar
12 oz Maltodextrin
3 oz Challenger Hops
--
1/2 oz Styrian Goldings Hops
1 oz Sweet Orange Peel
1/3 tsp Cardamom
1/3 tsp Coriander
--
1/2 oz Styrian Goldings
1 oz Czech Saaz
--
Once in secondary, I am going to dry hop with an ounce or so more Saaz, possibly a little Goldings.  From there, we've got a lot of time to go.  Original gravity is up around 1.10.

Imperial Milk Stout with Cocoa and Chiles

6 oz Munich Malt
6 oz Vienna Malt
8 oz Black Patent Malt
8 oz Belgian Chocolate Malt
--
9 lb Light DME (accidentally misplaced the dark and had to improvise.  I hope that the sheer quantity of malt plus the presence of the black patent malt allows for a passable appearance)
1 lb Dark Candi Sugar
1 lb Lactose
2 oz Northern Brewer Hops
--
1/2 oz Hallertau Hops
8 oz Bensdorp Kakao
--
2 tbsp Vanilla Extract
1/2 oz Saaz
--
I only have 4.1 gallons of liquor at the moment, OG@1.11.  I plan to introduce another full pound of lactose and ancho chile (along with a gallon of water) when I transfer to secondary.

Both of these beers should be winding down out of primary fermentation around the middle of next week.  The Belgian IPA was cooked up on Thursday, the Stout on Saturday.

Stay tuned.