I struggled between brewing a Dry Irish or an Irish Red and Ive settled on Dry Irish Stout. This is my final recipe and I pretty excited about it. Its a little more complex than alot of recipes Ive looked over, but I like it.

McLaughlin's Dry Irish Stout

OG: 1.046
FG: 1.008
SRM: 38.2
ABV: 5.0%
IBU: 46.3
Eff: 69%
75 minute mash @ 149
60 minute boil

06 lbs 13 oz Simpsons Golden Promise (59.2%)
02 lbs 03 oz Briess Flaked Barley (19.0%)
00 lbs 10 oz Crisp Roasted Barley (5.4%)
00 lbs 09 oz Crisp Chocolate Malt (4.9%)
00 lbs 09 oz Weyermann Acidulate Malt (4.9%)
00 lbs 08 oz Briess Flaked Oats (4.3%)
00 lbs 04 oz Weyermann Carafa III (2.2%)

2.50 Oz East Kent Goldings - 60 Mins
0.50 Oz East Kent Goldings - 25 Mins

White Labs WLP007 Dry English Ale

I dont think you need the acid malt with all the roasted grains...also over 20+ grain bill being flaked oats and barley, i hope you hit your FG

+1 on the acid malt. No need for it with the roast barleys. Everything else looks pretty good to me. I made a Dry stout last year for Saint Pattys and it was great. 4.5% abv and it was a drinker!

6 gal batch

55% 2 row
11% munich
11% flaked barley
11% flaked wheat
10% black patent
1.5% roasted barley
0.5% choco malt

.5oz fuggle 90 min
1.33 oz Willamette 90 min
.5oz progress 15 min

Thanks for the input. My goal is for the 5% acid malt to give me a "twinge of tartness." My plan was to add the acid malt into the mash late for fear that the roasted grains would already have pulled the ph down through the first 60 mins. I generally mash for 75 minutes so I was thinking of adding it for the final half hour of mash time.

Missed high by 4 pts (pre-boil - was looking for 1.038 and hot 1.042) Ran off just a touch more to compensate. All is going very well today, the boil has just begun.

Everything went beautifully. Hit 1.050 when I was gunning for 1.046 which surprised me a bit. I thought the acidity might hold things back a bit. At any rate, the yeast has been pitched.

Looks like you were dead on. It appears the high % of flaked adjuncts appeared to create long chain sugars that even a highly attenuative Belgian strain couldn't handle. My OG turned out to be 1.050 and things are locked up tight at 1.020. I tried warming the fermenter and rousing the yeast to no avail. Its done. So, rather than screwing around drinking a non-dry Dry Stout, I pitched a vial of ECY03 (Farmhosue Brett) that I had on hand so the Brett can bring it down for me. A Dry Stout with Brett and Belgian character will be a different sort of brew for sure...