Irish stout is an easy recipe. Basically it is just 70% pale malt, 20% flaked barley and 10% roasted barley with about 30-50 IBUs of a bittering addition only. The problem will be two fold: One, you will need to do a mini-mash with the Flaked Barley (might not be much of a problem, pretty easy to mash a couple pound of grain) and , two, you are not going to be able to serve the Stout "properly" without either a beer engine or a nitrous, Co2 mix (beer gas) with Stout Faucet. This gives the beer its creamy, long lasting head and it will be hard to achieve this with bottle conditioning or with a simple keg set-up.
That said, you can still make a really nice dry stout following those guidelines. Another thing you might consider is the Guinness "widget" cans. They have a small widget inside the cans that releases nitrous into the beer and simulates that creamy, cascading effect that you get when serving beer on tap through a proper faucet. 20 bucks for an 18 pack at costco.