Looking for help cloning a stout

What is the stout that you're aiming for? Someone in this forum who is familiar with that beer might have a better chance of getting the right flavors from those ingredients if a specific taste is known.

 

I pasted your ingredients in Google and it told me this is Old Busthead's "Caramel Macchiato". To figure out the percentages you'll need some brewing software. Some better than average choices (for free) are Brewers Friend or Brewcipher (just search for them). You can "what if" the ingredients and see how it looks to you. Yes, many iterations are usually required to get it right . . . I'm up to 10 revisions on some of my clones. There's nothing wrong with calling the Head Brewer and asking, he might cooperate or might tell you to kick rocks. Oh yeah, if you search "caramel macchiato clone" you can see what others think it should be.

Opinion Follows: I count nine fermentables and three relatively mild hop choices. Rarely can anyone distinguish the intricacies of such a recipe (the brewer at Old Busthead obviously disagrees). I mean can a drinker really tell you that the Black Malt should be decreased by 1% and the Roasted Barley boosted by a like amount to hit the target? If you substituted Tettnanger for Hallertauer would the difference make it's way through the choc/coffee/vanilla flavor? My experience is simple is good . . . a big believer in KISS. If I were attempting this clone I'd start with one caramel selection and probably 2 dark malts. The coffee/vanilla additions are tricky, very easy to miss it altogether or have it overpowering. Even if you copied the original exactly it might not translate to your system. That's where the T&E comes in.

 

Ain't it amazin' what Google can do? If the OP confirms this to be the correct beer.......

 

Your system is never going to match what the breweries is capable of. But, that's where you can truly get creative and decide what NOT to use. I agree with the notion of KISS here, and think that you could trim a lot off, ingredient wise and still get in the wheelhouse. The hops especially. You can probably get rid of most anything beyond a 60 minute addition for your bitterness.
Spend some time with the ingredient list to see what each does, and then see what you can get away with not using because something else already does that.

 

Some home brew systems (and processes) exceed the capabilities of the average commercial brewery. Pro choices are very often driven by economic concerns. At smaller scales, many home brewers don't have to be.

 

In my experience, @VikeMan is right on target. Homebrewers can make awsum and many times better beers just because they don't care about profiet margins.

 

I'll give credit to @PortLargo for discovering the brewery name using Google, and I remain speechless that it happened.

Thanks for confirming the beer's name.

 

Right on buddy! When I brew, I don't worry about style guidelines, etc. I just brew what I like to drink. Home brewing is about experimenting.