Homebrew for my wedding

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This November I am getting married to my girlfriend of 4 years. Throughout our relationship, we have bonded over a mutual appreciation of bizarre humor, traveling, burping, good food, and good beer. With our wedding being in November, I have set myself to the task of brewing at least two beers to be made available at the reception. Since it will be 'stout season' I want to make an imperial stout that can be savored and enjoyed that night and at our 1 year anniversary. In addition to the stout, I would also like to make a second beer that is not as big or heavy as the imperial stout. At this point, I am leaning towards a saison, pale ale, or a brown ale. I have a saison recipe that my fiance really likes, but I have not made a pale ale or a brown ale. I did want to do a Rauchbier or a bock, but my 'fermentation' room will not reach lagering temps this winter due to the addition of Couch (our dog) to our family.

At this time, my 3 gal. imperial stout recipe is as follows (but will probably change before brew day):

• Malt bill
• 9 lbs marris otter  (81.81%)
• 1.0 lbs of chocolate (9.09%)
• 0.5 lbs of crystal 80 (4.55%)
• 0.25 lb of midnight wheat (2.27%)
• 0.25 lb special B (2.27%)
• Hop bill
• 0.75 Northern brewer @ 60 mins
• 0.25 Northern brewer @ 10 mins
• Yeast = Wyeast 1056 (American ale)
• Boil - 60 mins
• Mash @ 153 F

For a brown ale recipe, I am considering the following for a 3 gal. batch.

• Malt bill
• 7 lbs Pale malt  (80%)
• 0.75 lbs crystal 60 (10%)
• 0.25 lb aromatic/biscuit (5%) 
• 0.25 lbs of chocolate (5%)
• Hop bill
• 3/4 oz Fuggle @ 60 mins
• Yeast = Wyeast 1450 (Denny's favorite 50)
• Boil - 60 mins
• Mash @ 153 F

If I have the time, I would probably make a SMaSH beer (Single Malt and Single Hop). Probably a pale ale.

• Malt bill
• 8 lbs of 2 row
• Hop bill
• 0.4 oz Chinook @ 60 mins
• Yeast = Wyeast 1272 (american ale II)
• Boil - 60 mins
• Mash @ 153 F

Again, these are 1st drafts of the beers I am considering. I am rather set on brewing an imperial stout, but the second and third beers are up in the air. I am open to input on both recipes, and hope you will consider providing some feedback.