I have been planning a Russian imperial stout for a while now and this is an outline of my plan and statements regarding my discovery. Major source for my discovery was this John Palmer Podcast however there are others as well. Here is the stout recipe I am working on. The major problem here is obvious. "How do you get such a high gravity wort using home brewing equipment"? I have decided that chasing efficiency is futile. The answer is more base malt. I payed close attention to my efficiency numbers last Sunday when I brewed a pale ale. This is my fifth batch of this recipe. I batch sparge in a ten gallon igloo and I got 67% brew day efficiency. Here are the particulars. My strike volume was 4.7 gallons my mash temp was 153 for 60 minutes. I tested with iodine and the conversion was done. I added 1.8 gallons of boiling water to mash-out at 168 and held it for ten minutes I drained to the kettle I added another 2.7 gallons of sparge water at 170F stirred it and drained to kettle I stirred the wort and took an SG reading. It was 1.044 So the question now is how to adjust my efficiency with this stout recipe to get the 1.103 OG I am targeting. John Palmer gives the following tips for getting the most from the sparge and additionally how to still get the to the target OG without good efficiency. Scale up the base malt by scaling down the efficiency - This strategy counts on knowing your potential efficiency which unfortunately has a direct relationship with the amount of malt in your mash tun I scaled the recipe from 67% BHE to 57% and that added 4lb of base malt totaling 23.5 lb of base malt and 29.5lb total malt. I hope it all fits in my mash tun, if not I'll likely have to add less strike water. Add Rice Hulls - This could improve efficiency but probably not that much. Probably a good idea anyway to prevent a stuck sparge due to the sticky nature of a high gravity mash Add an adjunct - This is probably the most effective rout. I'll have DME on hand. The second and not so obvious problem is attenuation with such high gravity and ABV. High gravity and high alcohol put stress on our little yeast friends. The solution here again thanks to John is a good starter. Should the fermentation become stuck don't just dump in more yeast dump in another starter. This gives the wort active healthy yeast on the second pitch (if needed). Now the last item I am pondering here. It would probably be worthwhile to make a second batch from the second running's. I'll give it a try and see how that goes. Second running porter? It would be interesting to try to change the flavor profile a bit with the second running but I think I'll stick to simple the first time. I am looking to have this brew day next Sunday. I would appreciate any advice especially from those who have brewed a high gravity/ABV beer like this one.