Originally Posted by BrewJob87
Thanks for comment.. Will consider that in recipe. Really looking for help on mash processes and help with mash/sparge.
Oats are a bit sticky, so I'd probably mash on the thin side, say 1.5-1.75 quarts/pound. I like oatmeal stouts mashed at a higher temperature to have a full body, so I tend to mash mine at 156. You could go with 154, for a medium to medium/full body.
Batch sparging works great, so if that's what you're accustomed to that would be fine.