Originally Posted by ArizonaDB
PS I toasted the flaked oats for about 90 minutes until they looked "right". They taste pretty smokey now, I hope I didn't over do it.
That sure seems like a long time. I did 20-25 minutes at 350F. Even then, I found that they added a harsh astringency to the beer. I've since learned that it's recommended (for any toasted grain) to let it rest for a week or more in a paper bag. The more toasted, the more they should rest to let the harsh whatever-they-are's caused by the Maillard reactions blow off.
How to Brew
talks about this in the context of malt, but Mosher recommends the same for toasted oats in Radical Brewing
, and Lewis in Stout
talks about the astringency of oats even before toasting.
Also, not sure why you're adding flaked barley, flaked wheat and carapils. I would maybe add the flaked barley to help with head retention, but then you don't need the wheat and as far as the carapils, you're already using 0.5# of caramel malt to provide some unfermentables and your mash temp will help that as well.
With respect to the mash, you probably only need to rest at 154F for 40 minutes, but 60 minutes will be plenty.