Oatmeal Stout--Munich or Pilsner base?

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erikrocks

erikrocks

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I'd like to brew up an oatmeal/coffee stout this weekend. I do 10 gal batches and only have 12 lbs of Marris Otter left. I do have a ton of Pilsner, wheat, and Munich, though. Has anyone brewed a stout using half MO and Munich and/or Pilsner and/or wheat malt?
 
Any of those would be fine, but I think Munich would be the most fun. Bell's uses Munich as the base for the Special Double Cream, adds a nice maltiness to the stout. You could add wheat and/or pils if you wanted, but I think it would be fine with just the Maris and Munich (along with the specialty malts).
 

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