I'm looking to try out making a milk stout. I've put together a recipe in Beersmith which is a modified version of this recipe based on what I had available and the ingredients I could get.

I'll be doing this BIAB mashing and batch sparging.

Grains 1.82 kg Aromatic Malt (51.2 EBC) 27.2 % 1.82 kg Pale Malt (2 Row) UK (5.9 EBC) 27.2 % 0.70 kg Roasted Barley (591.0 EBC) 10.4 % 0.50 kg Chocolate Malt (886.5 EBC) 7.5 % 0.50 kg Vienna Malt (6.9 EBC) 7.5 % 0.45 kg Caramel/Crystal Malt - 60L (118.2 EBC) 6.7 % 0.35 kg Oats, Flaked (2.0 EBC) 5.2 % 0.11 kg Black (Patent) Malt (985.0 EBC) 1.6 %

Hops 14.00 g Warrior [15.80 %] - Boil 60.0 min 20.5 IBUs 14.00 g Fuggles [5.05 %] - Boil 30.0 min 5.0 IBUs 14.00 g Styrian Goldings [2.10 %] - Boil 30.0 min 2.1 IBUs 14.00 g Fuggles [5.05 %] - Boil 5.0 min 1.3 IBUs 14.00 g Styrian Goldings [2.10 %] - Boil 5.0 min 0.5 IBUs 14.00 g Fuggles [5.05 %] - Aroma Steep 0.0 min 0.0 IBUs 14.00 g Styrian Goldings [2.10 %] - Aroma Steep 0.0 min 0.0 IBUs

Other: 0.45 kg Milk Sugar (Lactose) (0.0 EBC) 6.7 % 0.40 l Cold Brew Coffee (Bottling 0.0 mins)

Yeast: Danstar Nottingham Ale yeast with a 1.5L starter

Est Original Gravity: 1.063 SG
Est Final Gravity: 1.014 SG Estimated Alcohol by Vol: 6.4 % Bitterness: 29.5 IBUs
Est Color: 103.6 EBC

Planning on mashing at 69C (156f)

I'm just hoping to get feedback on the overall recipe and see if there is anything I should change. The QTY's of the grains changed a little from the recipe I'm basing it off as I converted to metric and rounded some of the numbers slightly and also as I substituted some of the grains based on what I could get.

Anything I've missed or any suggestions?