Dragon's Milk milk stout- Please review

[Biergarden]

Recipe: Dragon's Milk
Style: Sweet Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 13.44 gal
Post Boil Volume: 10.44 gal
Batch Size (fermenter): 10.00 gal
Bottling Volume: 9.25 gal
Estimated OG: 1.108 SG
Estimated Color: 46.3 SRM
Estimated IBU: 28.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 80.6 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 49.7 %
6 lbs Munich Malt (9.0 SRM) Grain 3 14.9 %
4 lbs Oats, Flaked (1.0 SRM) Grain 4 9.9 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 5.0 %
1 lbs 8.0 oz Chocolate Malt (350.0 SRM) Grain 6 3.7 %
1 lbs Roasted Barley (300.0 SRM) Grain 7 2.5 %
12.0 oz Black (Patent) Malt (500.0 SRM) Grain 8 1.9 %
3 lbs Candi Sugar, Amber (75.0 SRM) Sugar 9 7.5 %
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 10 5.0 %
1.00 oz Chinook [13.00 %] - Boil 90.0 min Hop 11 17.0 IBUs
2.75 oz Fuggles [4.50 %] - Boil 30.0 min Hop 12 11.6 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 13 -
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast 14 -


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 40 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 48.06 qt of water at 167.2 F 156.0 F 75 min or until starch conversion is complete.
Mash Out Add 17.63 qt of water at 205.1 F 168.0 F 10 min

Sparge: Fly sparge with 2.25 gal water at 168.0 F
Notes:
Aged on toasted American oak in secondary fermentor

It's been a very long time since I've made a beer this big and wanted to put it out for a peer review.

 

[Fuzzymittenbrewing]

Not sure about the rest of the recipe but Dragons Milk is not a milk stout and doesnt have lactose, they also use a American Ale yeast for it.
Edit: Hops are Glacier and Nugget

 

[Biergarden]

Funny, I didn't know there was a beer out there called Dragon's Milk until now. I'm not so clever as I thought I was.

 

[Fuzzymittenbrewing]

Ha! Im so sorry! Im a idiot lol.

 

[Biergarden]

I just finished re-reading Fal Allen's book on barley wine. I'm glad I did too, because it reminded me to make two huge starters that will support that same gravity. One, of course, is pitched at the start and the second is pitched again, while the starter is actively fermenting, after a week or so. I've never made a beer this big before, but what could possibly go wrong, right?