Originally Posted by Mutilated1
low gravity stout is pretty much what I have in mind.
I bought the ingredients a few days ago, but I didn't ever get around to brewing this weekend.
I just sub'd some Special B, Roasted Barley, and Chocolate for the grains, and I've got a pound of Dark DME to sub for the Light DME.
You think I will be ok with the same hops though ? I've also got Cascades and Willalmettes on deck, I'm not sure if I need more hops to offset the dark or not, I really don't want to get to hoppy.
I just re-read you post, so now I see you had mentioned the dry stout idea.
Flavor hops are not really necessary in a dark or a mild, though you can have a little. I think your hop schedule is probably fine. Are you doing a full boil?
Normally a dry stout would have very little crystal, if any. You could stick with the light extract and use more roasted barley or if you use the dark extract you might just want a little.
If you are trying to modify this base recipe to be a dry stout, my inclination is to stick with your extract and crystal as it was, put in about 12 oz. black roasted barley and a half pound to a pound of flaked barley and ditch the other ingredients. You can't get much from the flaked without a mash, but it can still give some body and mouthfeel; it's usually in a dry stout.
Jamil's dry stout from BCS, for example, is 5 pounds light malt extract with 2 pounds flaked barley and 1 pound of black roasted barley for an initial gravity of 1.042. He just has 2 ounces of Goldings at 60 min., but it is a full boil, which gives more bitterness from the hops. Keep in mind that your roasted barley will provide some bitter taste.