Foreign Extra stout is my fav. IDK what you like, but that is my idea of a dry stout. BYO has the clone with pale 2 (I would sub for M.O. for sure) Flaked Barley and Roasted Barley
http://byo.com/hops/item/2184-guinness-foreign-extra-stout-cloneWhich says to brew up a pale base and a stout, mash/boil/ferm separate then blend at bottle/keg. Which I have never done... I am not sure why I would, but I am still learning.
This is what I sat in on a learning-brew a while back with a friend a year ago.
Eff 61% OG 1.067 FG 1.018 IBU 39.6 ABV 6.5%
19.0L Batch AG 1.3:1 QT:LBS
Mash pH 5.3
71.6% M.O
17.9% Flaked Barley
5.21% Chocolate - UK 425L
5.21% Roasted Barley - American 300L
Challenger 1.25oz 60min
Wyeast 1084 Irish Ale
His brief Notes on it was:
Finished a little dry, maybe underpitched?, but not dry enough. Bitterness and roasted character is balanced, chocolate is a nuanced, and fermentation temp @66F