A few guys were interested in my FES recipe, so I'll post it here as it wasn't actually in the swap.
I got some wisdom from Brewing Radio (possibly Brew Strong) that when making stouts a lot of brewers make the mistake of just throwing a heap of roast barley at some base malt without having anything in between to add complexity of flavours and textures.
There's Bairds Pearl malt in the recipe, but Maris Otter etc etc would be equivalent. Also note the Carapils that helps to smooth it out and contribute towards the rich creamy head.
My elderly smack pack of Wyeast Irish Ale was taking too long to start so I chucked in a pack of Mangrove Jack's M42 New World Strong Ale, formerly Northern English Brown, and it was done and dusted in a week, bottled in ten days.
This will now be my go to yeast for stouts.
2016 FES
Foreign Extra Stout
Recipe Specs
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Batch Size (L): 15.0
Total Grain (kg): 4.900
Total Hops (g): 24.00
Original Gravity (OG): 1.073 (°P): 17.7
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol by Volume (ABV): 7.17 %
Colour (SRM): 50.2 (EBC): 98.9
Bitterness (IBU): 47.8 (Average)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 60
Grain Bill
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3.500 kg Pearl Malt (71.43%)
0.600 kg Roasted Barley (12.24%)
0.300 kg Crystal 60 TF Medium Crystal (6.12%)
0.250 kg Carapils (Dextrine) (5.1%)
0.250 kg Flaked Barley (5.1%)
Hop Bill
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24.0 g Dr Rudi (Super Alpha) Pellet (12.2% Alpha) @ 60 Minutes (Boil) (1.6 g/L)
Misc Bill
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Burtonised with Gypsum and Epsom Salts.
Single step Infusion at 67°C for 90 Minutes.
Fermented at 18°C with Mangrove Jacks M42 New World Strong Ale
Recipe Generated with
BrewMate
Edit: note this is a 15L batch that I do for bottled batches (comps etc). . scale up accordingly for your regular brew sizes. 
