"Porridge" Stout Recipe Advice

[tudou]

Hello folks, first post on these fine forums so please be nice

I've successfully brewed my first AG brew (currently in the second week of fermentation) - it was a Hopback Summer Lightning Clone, so fairly simple in terms of recipe.

Now given the current weather I fancy brewing a stout (which I haven't done before). And being from Scotland I fancied making a "porridge stout". Not nearly as fancy as it sounds, basically a sweet milk oat stout. I've come up with a first-pass recipe, was wondering if more learned eyes could take a glance and see if there is anything obviously heinous with it.

Mash
-------
4.0kg English Maris Otter
0.4kg Flaked Malted Oats
0.4kg High Colour Crystal Malt (400)
0.2kg Chocolate Malt
0.2kg Roasted Malted Barley


Boil
------
30g Fuggles (5.2% AA) 60m
20g Fuggles (5.2% AA) 30m
0.2kg Milk Sugar (Lactose) Added to boil at some point

Yeast
-------
Wyeast London Ale III (1318)

Final Batch Size: 19L
O.G. 1.060
F.G. 1.016
83 EBC / 41 SRM
IBU 27.9
ABV 5.9%

[Morten]

Sounds nice.

If you want a sweetish stout you might want to up the lactose, but I recomend that you go with the 200gram and add to taste after fermentation.

[tudou]

Yeah I thought I could either lower the hops to make the malty sweetness stand out a bit more or add lactose. I'm just a bit cautious as I've heard too much lactose sugar can give you the squits.

Would you say there is any difference between adding the lactose during the boil or after?

[Morten]

I have only added lacotse after fermentation, so I wouldn't know