Coffee and Cream Stout, Feedback Please

Trying my hand at putting a Coffee and cream stout together. This is just something I threw together on BeerSmith. Any feedback would be appreciated.

All Grain 5 gal batch


Grain Bill
9.00 lbs 2 Row
2.00 lbs Black Patent
2.00 Crystal 30

Hop Schedule
1 oz Golding @ 60 min
1 oz Golding @ 15 min
1 oz Golding @ 5 min

Adjuncts
1.00 lbs Milk Sugar (Lactose) added at start of boil
20 oz Cold pressed coffee added to secondary
1 tbs 5.2 mash stabilizer
1 Whirlfloc tablet

1000mL starter of WLP 004 Irish Ale yeast

Mash In
16.25 qts water @ 170.5F
Hold at 158.0F for 90 min

Batch Sparge
Round 1
.62 gallons at 168.0F
Round 2
3.13 gallons at 168.0F

Boil volume 6 gallons

Estimated OG 1.074
Estimated FG 1.020
Estimated Color 59.5
IBU 22.6

That is A LOT of black patent. I would use mostly Roasted barley, and a touch of black patent. Maybe 1lb R.B. and maybe 4-5 oz of black.

Cut down the Crystal as well. Maybe 3/4-1 pound. If you want some more body, add some flaked barley.

Infact, as you are adding lactose as well, maybe keep the Crystal even lower.

Nor sure about how much coffee or lactose to use though.....sorry!

Great, thanks for the suggestions!

I would skip the black patent and do 1 lb of roasted barley instead which will give it a nice coffee flavor. Knock the crystal down to 1 lb. Skip the coffee added to secondary and add the milk sugar during the last 15 minutes of the boil.