Description:

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.

Ingredients:

• 20# 2-row britsh
• 2.5# Wheat
• 2.5# Belgian Carapils
• 2# Crystal (60L)
• 2# Munich 2-row
• 1# Belgian Special B
• 1# Oats
• 1/2# Chocolate Malt
• 1/4# Black Patent
• 5# Amber Extract
• 6oz Northern Brewer (60min)
• 3oz Fuggles (5min)
• 1tsp Gypsum
• 1/2oz Irish moss at end of Boil
• Yeast 1214 Belgian Liquid (And definitely make a starter!)

Source: Michael Wood