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Coffee & Vanilla Milk Stout extravaganza - Expresso Martini anyone?

Ingredients:
1.7 kg Black Rock Oatmeal Stout
1.7 kg Black Rock Bock
1.7 kg Black Rock Creamy Brown
300g Dextrose
300g Lactose
100g Cacao nibs
1 Vanilla bean
150g L’affara Primo whole coffee beans
500mL L’affara Primo cold brew coffee
23 g Fermentis US05 yeast

Recipe:
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 5.1 kg of wort concentrate, dextrose, lactose into 2.5 Litres of boiling water in a large jug and add to fermenter .
Add cacao nibs and fill fermenter with cold brewing water to 21 litres achieving a starting wort temperature of 20 +/- 3 °C.
Add yeast and ferment for approximately 9 days until a gravity of approx. 1028 SG is achieved.
Add the cold brew and coffee beans and secondary ferment for a further 5 days.
Crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices

Specification:
Alcohol: 8% ABV
Bitterness: 30 IBU
Colour: 150 SRM

Black Rock Wort contains:
Pilsner, Chocolate, Caramalt, Crystal, Black, Oats, and Roasted malts.