Adding lactose to Russian imperial stout question

I'm brewing a northern brewer AG Russian Imperial Stout kit tomorrow. I was planning on adding a pound of lactose at the end of the boil. The recipe includes 4 total ounces of hops. If I were to add the lactose, would it be advisable to reduce the amount if hops? Maybe by half? Input appreciated.

I was also planning on adding coffee when kegging; good or bad addition to a milk stout?


Mikel

 

I don't ever use more than 2 oz hops in my milk stouts. You also don't have to add the lactose at the end of the boil

 

As for coffee, if you like it, why not?

 

When you say I don't have to add the lactose at the end what are you saying? Not to add it at all or to add it at a different point?


Mikel

 

A RIS is hoppy. If you add the lactose and reduce the hops you will throw off the GU:BU ratio. If this is what you are going for, then fine. But why are you changing an RIS into a milk stout instead of starting with a regular stout?

 

Went with the RIS for the higher gravity. Would it be best to stick with RIS or would it be relatively easy to change it to a milk stout?


Mikel

 

I'm saying it doesn't matter when you add the lactose, I usually add it at ~30 mins