My yellow jacket stout

I just brewed this the other day and was wondering what anyone though of this recipe. It was based off of BM's Guiness clone, but I modified it to increase ABV a little and substituted Black roasted barley for roasted barley since that is what I had on hand.

Recipe: Malty Moe's Yellow Jacket Stout
Style: Dry Stout
TYPE: All Grain

Recipe Specifications
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Batch Size: 10.00 gal
Boil Size: 12.00 gal
Estimated OG: 1.053 SG
Estimated Color: 26.8 SRM
Estimated IBU: 30.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
14.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 70.89 %
4.25 lb Barley, Flaked (1.7 SRM) Grain 21.52 %
1.25 lb Black Barley (Stout) (500.0 SRM) Grain 6.33 %
0.25 lb Acid Malt (3.0 SRM) Grain 1.27 %
2.00 oz Goldings, East Kent [4.50 %] (60 min) Hops 16.3 IBU
2.00 oz Goldings, East Kent [4.50 %] (40 min) Hops 14.3 IBU
Yeast Wyeast 1084 Irish Ale

Well i'm an idiot. I should have had a minimum of 1.75 of Black roasted barley. I took an SG reading today of 1.019. It taste fine, but is really lacking in the roasted malt. I can barely taste the roasted barley. It's still a decent tasting beer, but it's no stout in my opinion. I'm thinking of upping the BRB to 2.5 pounds and dropping the 40 min. hop addition. I might give 5 gallons to my friend so I can try it again.

For a dry sout you are looking at about 10% of the grain Roasted Barley. You're right it could use a little more, but other than that the recipe looks pretty solid.

I revamped it to this
I prefer a good amount of roasted flavor so increased the BRB a little.

Amount Item Type % or IBU
13.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 61.90 %
5.25 lb Barley, Flaked (1.7 SRM) Grain 25.00 %
2.50 lb Black Barley (Stout) (500.0 SRM) Grain 11.90 %
0.25 lb Acid Malt (3.0 SRM) Grain 1.19 %
3.00 oz Goldings, East Kent [4.50 %] (60 min) Hops 24.1 IBU

I'm something of a parrot for Jamil Zainasheff, but his dry stout recipe is so easy I've got it memorized and yet I've never memorized it!

70% Base Malt (british MO etc)
20% Flaked Barley (seems this is where alot of the "Guinness" character comes from)
10% Roasted Barley

He noted the use of acid malt by some, but didn't think it necessary on the other hand he wasn't critical of it's use as 2-3% of the mash...

Happy brewing and Schlante,
Phillip