Originally Posted by Minjin
So can I fix it? Add some more sugar, or should I just chalk it up to experience. If I add sugar how will it affect the taste of the beer?
Chalk it up to experience! Mashing at 165 and having almost 22% of your recipe in specialty grains along with lactose definitely created a much less fermentable wort and I would consider it done.
Adding more sugar will just raise the ABV but not really dry anything out or make it less sweet, in fact without adding additional hops to counter it will probably even become more sweet tasting.
Next time pay much better attention to your mash temperature with a good calibrated thermometer and use less specialty grain in your recipe.