Stout malt is pretty hard to come by, it is supposed to have higher diastatic power than regular pale malt. Unless you are doing a beer with a huge amount (say 30%+) flaked oat/wheat I wouldn't worry about it. Most of the flavor in a stout comes from the roasted malts/grains, although I made a pretty tasty porter with Munich malt as the base.
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Stout Malt VS Gambrinus Pale Malt ?
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