Russian Imperial Milk Stout

[619Brewer]

This is what I brewed yesterday and pitched it with a big 2L starter that I ran on a stir plate for almost 48 hours. It's been quite the bomb in my fermentation chamber.

17 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
1 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 2 7.1 %
1 lbs Oats, Flaked (1.0 SRM) Grain 3 4.7 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 4 3.5 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 2.4 %
8.0 oz Special B Malt (180.0 SRM) Grain 6 2.4 %
3.00 oz Northern Brewer [10.00 %] - Boil 60.0 min Hop 7 75.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining
2.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 9 12.5 IBUs
16.00 oz Lactose (Boil 15.0 mins) Other
1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast

Mashed at 152 for 60 minutes.

I have a new boil kettle and mashtun and only had one other batch brewed on it so I'm still dialing in my volumes and boil off rates so I boiled for 70 minutes. I found a glaring defect in my sparging process that I will fix before next batch but til then my efficiency isn't what I'd like it to be.

Target OG 1.104, Actual OG 1.096

Estimated FG 1.022-1.026

Estimated ABV 9-10%

 

[619Brewer]

So I just kegged this recipe about a week ago and it's delicious. In fact, I'm wanting to enter it into my local home brew competition, but I can't think of a name for it. Any ideas?

It's very smooth, heavy coffee, chocolate, fig flavors with a roasty finish.

 

[sfrisby]

What was the FG? How much do you expect the lactose contributed to the FG, compared to where it would be without?