How to make my oatmeal stout stouter?

[jamorgan3777]

Newer brewer here with a question (actually, more than one) about how to change the characteristics of a beer/recipe.

I recently brewed "McQuackers Oatmeal Stout" out of "Brewing Classic Styles". I brewed the extract + specialty grains version of the recipe. Everything appeared to go well. Fermentation was good, boil was good. I did miss my OG (1.047 versus 1.052 expected) a little I think because I overfilled my glass carboy by about 2 quarts. FG was good at 1.014. Just kegged it this weekend after 2 weeks in the fermenter and it tastes good but I was wanting something "bigger" for lack of a better term. Before carbing I tasted some and it was okay but it seemed like it was watered down almost, and that is what I am looking to fix, but I dont know how (hence my question ). Hop bitterness was not quite enough, but I know how to fix that (more hops at boil). Carb level was good, so I dont need any help there. What I was looking for is more roasted malt character. Do I just add more malt? Is this because I didn't hit my OG? Do I increase the steeping grain amounts? Do I steep them longer? Is an oatmeal stout not supposed to be that "malty/roasted"? Any suggestions would be appreciated.

Thanks!

 

[Kaz]

With that recipe, all the color and roast flavor is coming from the specialty grains. I wouldn't steep them longer, try bumping up the choco and roast barley, maybe another .25lbs of each. And don't add extra water, that will also make it taste watered down

 

[Boy]

I like to use extra roasted barley, chocolate malt, and kiln coffee malt in pretty strong amounts. Ups the subtle flavors to stand outs.