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,
"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain