I was just going to write more-or-less what Yuri wrote. It's probably closer to a brown ale than anything else. It'll have a lot of body from the malto-dextrine and some body and sweetness from the lactose. In general, I'd put the lactose away unless you're making a milk stout - that's really the only beer (other than some specialty beers like Cheesefood's Caramel Cream Ale) that calls for lactose.
You wouldn't have been TOO far away from what you were looking for if you dropped the lactose and MD - maybe a little more brown than red. This beer will probably be pretty full bodied when all is said and done, that's probably going to be the biggest difference.
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