Here's the recipe and some picture of my homebrewing 1st year anniversary beer. It's a chocolate/blueberries russian imperial stout. I brewed it this weekend and plan to serve it on tap at the june meeting. One failed step however, it's fermenting at 25-26c actually. I still have to find a way to "fetch" the fridge I bought at the March meeting :).
On a final note, this beer was my test bed for my upgraded system.

La Perle Noire
Russian Imperial Stout

Type: All Grain
Date: 2009-03-21
Batch Size: 23,00 L
Brewer: Épique ou rien
Boil Size: 31,77 L
Boil Time: 80 min
Equipment: Equipement epique
Brewhouse Efficiency: 70,00%

Ingredients

8,00 kg Pale Malt (2 Row) Canadian (Canada malting) (2,0 SRM) Grain 72,73 %
2,00 kg Pale Malt, Maris Otter (3,0 SRM) Grain 18,18 %
0,50 kg Roasted Barley (300,0 SRM) Grain 4,55 %
0,50 kg Special B Malt (180,0 SRM) Grain 4,55 %
71,00 gm Northern Brewer (5p) [8,50 %] (80 min) Hops 46,4 IBU
28,30 gm Northern Brewer (2p) [8,50 %] (45 min) Hops 16,1 IBU
28,30 gm Goldings, East Kent (2p) [5,00 %] (30 min) Hops 7,9 IBU
0,30 tsp Irish Moss (Boil 15,0 min) Misc
5,00 gm Epsom Salt (MgSO4) (Mash 60,0 min) Misc
10,00 gm Gypsum (Calcium Sulfate) (Mash 60,0 min) Misc
200,00 gm Lindt chocolate 70% (Boil 15,0 min) Misc
500,00 gm Saguenay Blueberries (Boil 15,0 min) Misc
1 Pkgs Burton Ale (White Labs #WLP023) [Starter 1000 ml] Yeast-Ale

Beer Profile
Measured Original Gravity: 1,108 SG
Bitterness: 70,4 IBU Calories: 1 073 cal/l
Est Color: 33,9 SRM Color: Color

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11,00 kg
Mash : 67,8 C