A few good recipes I found online:

Imperial Stout - 5 gal
Wyeast 1084
10lb's of Light DME
1 lb Chocolate Malt
1 lb Roasted Barley
1 lb Chocolate Wheat
3/4 lb Caramel 60L
3/4 lb Caramel 120L

1oz Columbus 60 Min
1oz Nugget 20 Min
1oz Goldings 5 Min

Yeast-3 Packs of US-05
3 Weeks Primary
2 Months Secondary (4 oz Coca Nibs and 2 Vanilla Beans)

Belgian Wit - 5 gal
0.5 lb. light crystal malt (20°L)
0.5 lb. flaked wheat
0.5 lb. flaked oats
0.5 lb. malted wheat
0.5 lb.Belgian pilsner malt
4 lbs. Laaglander unhopped weizen malt extract syrup
2 cups light honey
4 AAU Brewer’s Gold hops
2 AAU Styrian Goldings hops
0.5 oz. crushed coriander seed
0.5 oz. grated dried bitter orange peel (curacáo)
Belgian witbier yeast Wyeast 3944 or White Labs WLP-400 1 cup Munton’s light DME (for priming)

Add malt extract syrup and honey to kettle, bring to a boil
Add Brewer’s Gold hops, boil 30 minutes
Add Styrian Goldings hops, boil 15 minutes, remove from heat
Add coriander and orange peel, steep 30 minutes
Top up in fermenter to 5.25 gallons, cool to 68° F and pitch yeast
Ferment one week at 68° F, rack to secondary and condition two weeks at 55° F
Prime with DME, bottle and age three weeks at 50° F.

Hefeweizen 5 gal
6 lbs. (2.7 kg) Briess wheat dried malt extract
12 oz. (.34 g) wheat malt
4.0 oz. (113 g) crystal malt (10 °L)
4.0 oz. (113 g) CaraPils® malt
4.0 oz. (113 g) flaked wheat
3.0 AAU crystal hops (60 mins) (1.0 oz./28g of 3% alpha acids)
2.25 AAU crystal hops (20 mins) (0.75 oz./21 g of 3% alpha acids)
1 oz. (28 g) Czech Saaz pellets
2 tsp. citric acid or fresh lemon or orange
Wyeast 3068 (Weihenstephan Weizen) yeast

Place all grains in a grain bag in the boil kettle (150–155 °F)
Turn off heat and steep for 30 minutes
Remove grains from kettle and slowly add wheat dried malt extract (DME) to kettle while stirring
Once DME is dissolved, return kettle to heat and bring to a boil.
Make first hop addition at beginning of boil
Total boil time is 60 minutes. With 20 minutes left, add the second crystal hops and 2 tsp citric acid or fresh lemon or orange.
Make final hop addition at the end of the boil and turn off the heat
Cool wort to 70–75 °F, pitch yeast and aerate well. Ferment one to two weeks and into secondary for an additional week
Condition for three weeks