Stout Tomorow - ODS mkII

[WishboneBrewery]

Otter Dark Stout MKII - This is basically my first Extract own recipe which I'm now going to do as an All Grain It tasted bloody fantastic as an extract brewed with Safale s-04, but this time I'm thinking of using Whitelabs Irish Ale yeast WLP004 http://www.whitelabs.com/beer/strains_wlp004.html
This is MKII because I'm rationalising my hops a bit instead of using a combination of EKG's / Fuggles as my bittering additions I'm going to use Admiral and save grams on the Flavour/Aroma additions.
For Water Treatment I'm thinking I'll follow the Stout profile in the GW Calc, though wondering if I should add some Gypsum to the Mash and the Boil anyway??
Will a stout mash be naturally more or less acidic??? (90min mash)

Fermentables:
Maris Otter 3800g
Roasted Barley 355g
Chocolate Malt, Pale 355g
Crystal Malt 355g
Crystal Wheat Malt 190g

Hops:
Admiral 20g (FWH) 60mins
Fuggle 20g @ 15mins
East Kent Golding 20g @ 15mins

Final Volume: 23 Litres
Original Gravity: 1.048
Final Gravity: 1.016
Alcohol Content: 4.1% ABV
Total Liquor: 33.4 Litres
Mash Liquor: 12.6 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 232 EBC

I think the next step for this recipe will be to try and rationalise it further, can anyone suggest what might not be missed if I were to reduce the percentages of any of the specialist malts???

Cheers Roll on Tomorrow

[Cheshire-cheese]

Watching with interest. Still mulling over stout ideas in my own head.

[WishboneBrewery]

I'm tempted to split the batch between the Whitelabs Yeast and regular s-04, as my first Extract brew of this was with s-04.

I'm sure I read somewhere that Stout grain mashes alter the pH, I'm unsure whether or not I should try to compensate with water treatments?????

[Cheshire-cheese]

How's it going?

[WishboneBrewery]

Hmmm.... see brewdays post