Oatmeal Bread Stout recipe review

Hey All,

So I've been thinking of changing up my usual oatmeal stout recipe with some munich to give it a little more breadiness. I'm thinking:

GRAINS:

6 lb pale malt
4 lb munich
1 lb flaked barley
1 lb flaked oats
.5 lb RB
.5 lb chocolate malt

HOPS:

.75 oz CTZ

YEAST:

Burton Ale wlp 023

MASH:

1 hour at 154


Ferment in the low 60's with a blow off tube. Thanks for the review and ideas. BTW, I don't want to increase the oats TOO much, as the oily nature and lack of head retention with too high a percentage is not my idea of a good pint.

Looks good to me! Maybe make a hop addition around 20 mins (Northern Brewer or East Kent Goldings, maybe???) Just my $0.02.

You could try toasting the oats in the oven until they smell like oatmeal cookies before adding them to the mash.

Cheers!