Base Malt(s) for Sweet Stout

As many of you who read the new posts might have noticed, I'm preparing for my first AG batch in just a couple of weeks, and I wanted some input on a recipe I had in mind. One of my favorite past brews was an extract-based sweet stout that turned out better than Mackeson IMHO. The extract I used was just pale LME made from Klages. I figure there's always room for improvement, so for the AG batch, I wanted to use something other than domestic 2-row for the base. Price is not much of an issue for this batch, so I was considering using either Optic pale malt or Marris Otter, or even some combination of the two. I was also considering using Mild Ale malt to some extent. I'm going for about 8 lbs. total base malt. If anyone has any suggestions for the breakdown of the grain bill, I would greatly appreciate hearing them.

captaineriv

MHO is to go with the 2-row for a stout...I don't think you'll notice much difference with all the other grains you'll be adding. I've never used Optic, but MO is a lovely base in a pale ale. Seems to lend a slightly sweeter flavor with more body (which IMO would be lost in a stout).

You bring up a good point about all the specialty grains. Like I said, the extract brew I made turned out great with the cheaper, domestic LME. I was already leaning toward Optic moreso than the MO, but I'll probably give the domestic 2-row a shot based on what you said. Thanks for the advice.

captaineriv

Unless you are lactose intolerant, I'd also buy 1/2 pound of milk sugar and adjust the sweetness in the secondary. Most sweet stouts are milk stouts.

Yeah, my extract-based sweet stout had 3/4 lbs. of lactose sugar in it. Key ingredient right there.

captaineriv

Paying extra for maris otter in a sweet stout is a waste of money.