Russian Imperial Milk Stout

Originally intended to make a straight Russian Imperial Stout.
I added a little lactose for lasting sweetness.
Unfortunately, I failed to compensate the starting gravity to
maintain the original recipe plus the addition of the non-fermentable sugar.
That caused the final to be 10 pts to high, thus a weak beer
for this style. Still tastes great though!

Brewer:	Dan		Email:	-
Beer:	Russian Imperial Milk Stout		Style:	Imperial Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	226 HCU		Bitterness:	106 IBU
OG:	1.094		FG:	1.032
Alcohol:	8.0% v/v (6.3% w/w)
Water:	Seattle's Finest
Grain:	2 lb. British amber .5 lb. American black patent 1.5 lb. Roasted barley 1 lb. Dextrine malt (Cara-Pils)
Steep:	Mash in 6.25 qts water for 45 min @ 150° F. Sparged with about 5 gal @ 168° F.
Boil:	60 minutes	SG 1.073	6.5 gallons
	9.5 lb. Light malt extract .5 lb. Lactose
	Irish Moss as necessary, although what's the point with a beer light could never penetrate??........
Hops:	2 oz. Warrior (17% AA, 60 min.)
Yeast:	Wyeast 1056
Carbonation:	Keg--force carb serve at cask temp

Recipe posted 11/01/10.