new stout recipe

Why are you adding gypsum? Do you know your water profile?

How many IBUs do you want in your beer? My rough math gives you ~41 IBUs in a 1.055 ish stout.

And the big one... As a general rule, you should try to use extract light / light extract and use steerable grains from there. This is suggested as the dark extract has some roasted grains & crystal malts in there already (which ones & how much - your guess is as good as mine), and same thing with the amber extract. This way your beer is reproducible if you (or your LHBS) ever go with a different extract supplier or you go AG. It also makes it easier to pinpoint changes to make next time for any tweaks you feel like.

 

The general consensus seems to be to stick with using light/golden/pils extract, and getting all your flavor/coloring from specialty grains. To that end, I'd lose the amber and dark extract for something much lighter, and bump up your specialty grains (mostly the roasted barley and black patent).

 

The last extract and steep stout I brewed used 8lbs Light Malt Extract, 1lb crystal, and a total of 1lb various roasted grains in a 1.062 OG stout. It is pretty good, but I think I would back the crystal down if I did it again as it finished at a very full bodied 1.020.

For what its worth, the calc. IBUs in my recipe was in the high 30s and I dont find it too hoppy at all. Your 41 could be dece.