re: Homebrewing: In-Process Thread

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All of those oats and malts make up the grist and I just mash like normal?

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Yup. Personally, i'd mash a little lower, like 154 maybe, but that's fine. Just make sure you pitch enough yeast.

This is my recipe for my coffee oatmeal stout if you aren't thrilled about that one.

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11 lbs 12.0 oz Pale Malt, Maris Otter (Thomas Fawcett) Grain 8 66.7 %
2 lbs 2.0 oz Oats, Flaked (1.0 SRM) Grain 9 12.1 %
1 lbs 6.0 oz Chocolate (Briess) (350.0 SRM) Grain 10 7.8 %
12.0 oz Carafa III (Weyermann) (525.0 SRM) Grain 11 4.3 %
10.0 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 12 3.5 %
10.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 13 3.5 %
6.0 oz Carapils (Briess) (1.5 SRM) Grain 14 2.1 %
1.50 oz Nugget [13.00 %] - Boil 75.0 min Hop 15 53.6 IBUs
1.00 oz Liberty [4.30 %] - Boil 30.0 min Hop 16 8.7 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 17 -
2.00 oz Coffee (Bottling 0.0 days) Other 18 -

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Just omit the cold steeped coffee if you want a regular oatmeal stout. I had some efficiency issues, but normally, that recipe would produce an OG of around 1.083. I also mashed low (150 degrees) so it finished low (FG of 1.016). It was very tastey, however. Next time, i'll probably lower the amount of grains next time to have it come in around 8% as intended, and possibly raise the mash temp to 152. However, that recipe with the inefficiencies produced a great stout with good mouthfeel, despite the lower FG for the style.