Water adjustments for Stouts

Fellow Portland area brewers, I was curious what water adjustments everyone has been making for stouts? I have a sister in-law turning 21 and she requested a Chocolate Coffee Stout.:rockin:

Since this is my first time making a stout period I don't want to screw it up. My grain bill for a 3 gallon batch is as follows:

6.5 lbs 2 Row
1 lb Crystal 20
.5 lbs 350°L Roasted Barley
.5 lbs 350°L Chocolate Malt

I will be adding .75 lbs of Brown Sugar during the boil. IDK if that make any difference.

So far I was thinking of adding 1/4 tsp Gypsum. Any help would be greatly appreciated!

All I do is add a Campden tablet for the chloramine. Other than that, straight PDX tap water.

Campden tablets or filter for chloramines, but Bull Run water is very soft and probably needs some adjustment to make a great stout. You can make a decent one without adjustment, but a better one with harder water. Oregon Brew Crew has a page on water adjustment for Portland water for different beer styles.