Did you want a Dry Irish Stout, like Guinness, or some other sort? If you want something like Guinness or Beamish, I'd advise the following:
The classic formulation for Dry Irish Stout is 10% Roasted Barley, 10% Flaked Barley, 80% pale malt.
Roasted Barley gives the classic color and roasted flavor notes critical for the style. Flaked Barley gives a full, silky mouthfeel. Pale malt, well, is something for the yeast to ferment.
If you were a real obsessive-compulsive style freak, you'd intentionally sour some Guinness and add it to the boil!
2 oz of Willamette at a medium AA% - say, 5% - is going to be plenty of bitterness. In fact, that'll be on the high side for style. I don't advise using a flavor or aroma addition in this style, as the benchmark styles omit them; why waste precious hops?
Have fun (and remember, the above is one schlep's opinion),