Good water profile and room temp mash ph for an oatmeal stout?

[makisupapolice14]

Brewing my first all grain oatmeal stout and was wondering what folks have had success using. Thanks!

 

[Yooper]

I like a mash pH of 5.5 or so, with 75 ppm of calcium and 75 ppm of chloride or thereabouts. I don't worry about the sodium or sulfate.

 

[makisupapolice14]

Thanks! I was looking through some old brew notes for a sweet stout and I was planning to target 5.5 and someone similar ca and cl amounts. Just curious, have you ever bother toasting the oats prior to mashing? If so was the end result worth the extra
Effort?