Milk chocolate stout

I'm trying to figure out how to give a chocolate stout a more creamy, milk chocolate taste instead of dark chocolate. I recently made this:

Partial mash:
4 lb light DME
2.5 lb 60L
1 lb Maris Otter
0.5 lb chocolate malt
0.5 lb debitterized black
0.5 lb flaked oats
0.5 lb lactose
0.5 lb cocoa powder
0.25 lb victory malt
0.25 lb carapils

1oz EKG at start of 60 minute boil
1oz Fuggles w/ 20 minutes left

8oz cocoa nibs washed in chocolate liqueur in secondary


I plan to make something similar, but I want it to be more coffee roasty like, less toasty. To accomplish this I'm substituting 0.5 lb roasted barley for the debitterized. More importantly, the chocolate taste comes through but it is very dark chocolatey. How do I get a more milk chocolate taste? My only guess is adding vanilla... Any suggestions?

Bumping this to the top

I took this recipe:

https://www.homebrewtalk.com/f68/dark-chocolate-stout-136707/

I increased the amount of lactose to 16 oz. Just bottled it 2 days ago, so no finished taste yet. But at bottling, it was a sweet tasting chocolate, no bitterness. I used about 1.25 ounce hallertau pellets for 45 min boil. There is not going to be a coffee bitter in this, but it seems to be a nice sweet chocolate, most likely due to the lack of cocoa nibs, and more lactose. I bottled with cane sugar and raspberry flavoring. Should be a nice Valentines day brew.