We picked up a six-pack of Rübæus this evening and both love it. It smells like raspberries, it tastes like a nice cream ale blended well with a lot of raspberry flavor (reading that they use 3,000 lbs of raspberries in a batch … even without knowing the size of “a batch”, I think there are a LOT of raspberries per ounce of beer produced). So I’m working on synthesizing a clone recipe from a few clone recipes out there. This is sized for a 5 gallon batch

Grain Bill:

Quantity	Grain	Color
7 lbs	Marris Otter	3°L
1 lb	Honey Malt	25°L
1 lbs	Wheat	2°L
1 lbs	CaraMunich	50°L

Brew: Mash at 153°F for 60 minutes. 0.5 oz Magnum at 60 minutes. 1 lb whole raspberries at flame-out.

Yeast: WLP060 American Ale Yeast Blend

Secondary:

Quantity	Ingredient	Addition	Time
3 lbs	Whole raspberries (crushed?)	Secondary	2 weeks

Work in progress recipe — original source https://www.homebrewtalk.com/threads/stone-xocoveza-mocha-stout.492778/. This is sized for a 10 gallon batch

Grain Bill:

Quantity	Grain	Color
20 lbs	Pale 2-row	2°L
2 lb	Roasted Barley	550°L
2 lbs	Caramel	60°L
2 lbs	Chocolate	350°L
2 lbs	Munich Light	10°L
20 oz	Flaked Barley
1 lbs	Flaked Oats

Brew: Mash at 151°F with 40.6 quarts of water for 60 minutes. Sparge 5.53 gal water at 168°F. 90 minute boil with the following additions:
2 oz Challenger hops @ 60 minutes(bittering)
2 lbs lactose @ 10 minutes
2 oz East Kent Golding @ 10 minutes (aroma)

Yeast: 2 pgk SafAle OS-05

Secondary:

Quantity	Ingredient	Addition	Time
4	Pasilla Chili Peppers	Secondary	1-2 weeks
2 tsp	Nutmeg	Secondary	1-2 weeks
5	Cinnamon Sticks	Secondary	1-2 weeks
6	Vanilla Beans (cut into 1″ pieces)	Secondary	1-2 weeks
8 oz	Cocoa Nibs	Secondary	1-2 weeks
small amount	Coffee Beans	Secondary	2-3 days