Beer Style: Russian Imperial Stout (13F)
Recipe Type: all-grain
Yield: 5 US gallons
I'm planning on brewing a Russian Imperial Stout for my wedding. The charteristics I'm looking for is a dark, full bodied, somewhat sweet, with light bittering (for an imperial stout), and a hint of esters and complexity. I'll be brewing this thing as a partial mash and figure on doing a single step infusion mash at around 155 degrees for extra body. I was hoping to add 5# of amber extract to get a little more specific gravity. I'd like to get some advice from some brewers out there as to what you might change or suggest.
Source: Michael Wood