Flaked barley is the most traditional adjunct. If you're not doing a PM you won't get any fermentables but I would still add some to get the starches for increased mouthfeel. It also adds a slightly 'grainy' flavour that you would notice as being missing.
In my AG dry stout (which is in my recipe dropdown) flaked barley accounts for 25% of my total grist. I don't think you'd want to use that much in an extract batch, maybe 1lbs for an average 5 US Gallon batch would be plenty for mouthfeel.
Dry stout additives?
Linear Mode
