heres my recipe:
8lbs xlight DME
1/4lb chocolate malt
1lb roasted barley
1.5oz fuggles 60 min
1 oz northdown 60 min
1oz goldings 15 min
.5 oz 5 min
expected O.G.: 1.072
27 ibus
22.7 srm
7.1 abv
would this recipe be good for a U.K. stout? any changes you think i should make?
When you say UK Stout, I am not quite sure what you mean, but this doesn’t look like the grain bill for a stout. It looks like it would make a pretty decent Southern English Brown, or maybe a brown porter, but you are going to need either Black Malt or Roast Barley if you want a good stout.
I would take that and add 8-12 oz of roasted barley, and probably cut out the crystal. I think it still might be a bit big for a stout, but it is a starting point. Most stouts I have had are in the 1.045-1.060 range.
sorry the brown malt was supposed to be roasted(tired mistake) but i changed it slightly. I made this thread while i was very tired. By U.K. stout i mean a stout using ingredients from there. I wanted a beer that would be accurate of what an english brewer would have made at a time before the ability of importing different ingredients.
Id add a bit of oats or flaked barley for mouthfeel and a touch of crystal 60 or 80 for sweetness. like 1/4 lb maybe. And if you want to be true to style try to use English DME…Muntons I believe is easy to find.
70% maris otter, 20% flaked barley, 10% roasted barley. Can’t go wrong with that malt bill. English hops like EK Goldings with a BU:GU around .85, some irish ale yeast - call it a day 
looking at your edited recipe, I would add a 1/4lb of medium crystal (55-65) and cut the roast barley back to 1/2 to 3/4 lb.
Oats or flaked barley would be nice, but they don’t really work in a extract + Steeping grains environment.
Agreed, a full pound of roasted would be a bit much for me
There are a few different types of stout that are typically British, but I think Oatmeal Stout is the most “British” of the bunch. The trouble is that you need to mash oatmeal to get the starches to convert, so it won’t work as an extract beer unless you go that extra step of mini-mashing. Then there is the sweet stout or the cream stout… For a sweet stout I like the recipe you have up, but would move the 15 min hops to 30 min and I would add 12-18 oz of British dark/medium crystal.
12.0 oz Roasted Barley (300.0 SRM) Grain 1 10.0 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 6.7 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 3 3.3 %
7 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 4 80.0 %
1.50 oz Fuggles [4.50 %] - Boil 60.0 min Hop 5 14.2 IBUs
1.00 oz Northdown [8.50 %] - Boil 60.0 min Hop 6 17.9 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 30.0 min Hop 7 8.1 IBUs
0.50 oz Fuggles [4.50 %] - Aroma Steep 5.0 min Hop 8 0.0 IBUs
est O.G. 1.062
40 ibus
6.2% abv
26 srm
This is the new revised recipe, for the style guidelines for sweet stout on beersmith i’m in all red or yellow zones but this does seem to be pretty balanced to my eyes.I’m sure those guidelines are really just there to be broken to begin with. I may even move the DME back to 8 i’m not sure at this point.
Is there a particular commercial example of what you are trying to brew? Guiness? Sam Smith’s? That would help out with the recipe for sure 
I would think you could cut out the 5 minute hop addition.
But it won’t hurt either.