Best Basic Stout

I've made 35 batches of beer over the past 11 months, but one thing I've not done yet is a regular ol' stout. I've found myself craving the stuff, but my stouts are all bruisers or have adjuncts. Coffee, Imperial, Oatmeal, Cherry, etc. The one thing I haven't done is a medium-gravity (1.055-1.065 or so) normal old dry stout...and I've found myself really wanting some lately. I prefer roastier stouts, but unfortunately, I keep ending up with "harsh" notes because I overdo the dark malts in the quest for roastiness.

So, what's your favorite dry stout recipe (AG or PM)?

Here is my simple Stout. This one started at 1.049. Follow the percentages for scalability.