The St Patty's beers are both fermenting away now. I used a Guinness Draught clone recipe that I found for the stout. I made a few changes to work with what was available in terms of ingredients and time. Original here.
"Guinness Draught Clone" Dry Irish Stout
Irish Ale Yeast (White Labs P004)
--4 lbs Ultralight Malt Extract (liquid)
--2 lb Flaked Barley
--14 oz British Roasted Barley
--21 oz soured stout(15min)
--1 oz Santiam 5.8%AA (60min)
--2 oz Kent Goldings 5.5%AA (30min)
--1 Whirlfloc tablet (15min)
Calc. IBUs: 52
Flaked barley steeped from cold up to 175F (giving ~20 minutes between 150 and 170), allowed to rest for ~30 minutes as temp fell to 160 and roasted barley was added. Extract and first hop after hot break. Yielded 5 gallons in the fermenter. My hydrometer is still hanging out with the Malty Brown, so no numbers there yet (should be ~1.038 if the "mash" was 75% efficient; and, yes, Guinness is a low OG beer).