I'm looking to brew a sweet/milk stout but have never done one before. I've had pretty good success with doing a dry stout with maris otter, roasted barley, flaked barley, chocolate malt and black malt. How should a sweet stout recipe be different from a dry stout recipe. I was planning on adding lactose but wasn't sure how much to add? Would adding in a crystal malt be helpful and if so what lovibond? What about honeymalt?