What’s the thinking behind the Pilsner malt? Maybe a little lighter body and a dryer finish than most Irish stouts? I’m just not used to seeing that. I would also be at the lower end of the scale for hop additions for that style (2 ounces of low alpha bittering hops might be fine but I’d be wary of more than an ounce of Fuggles as a very late addition for 10 gallons). Several years ago, inspired by bigger hop additions in many American porters, I increased my bittering hop quantities and added late additions of Fuggles to some tried and true porters, even dry-hopping a few. To every taster without exception these beers did not taste as good as those of more traditional proportions, even after months of storage. If you do go ahead with it, I’m interested to see if you find the same or if you are able to get good results with several ounces of Fuggles early and again late in the boil. Good luck!
