I've been contemplating an alteration to an oatmeal stout that infuses lactose and espresso into a five gallon batch prior to kegging. I remember reading a recipe for it somewhere, but can't find it again now that it's fresh in my mind. Therefore, perhaps some of you folks can throw some experience or educated conjecture my way. My questions revolve around two areas really:
1) Is adding espresso and lactose when kegging advisable at all? and
2) How much espresso and lactose respectively should be added to a five gallon batch?
If anyone has any thoughts, I'd appreciate any feedback.