New england style oatmeal stout

[xCSx]

Any ideas? Anytime I have a stout from a brewery which specializes in new england ipas, they have a great mouthfeel and excellent balance. I'm looking to brew a well balanced diet one and trying to figure out where to start.

 

[xCSx]

Ended up coming up with a recipe for a normal stout, not an oatmeal one..

Brew Method: BIAB
Style Name: Imperial Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 5.25 gallons
Boil Gravity: 1.049
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.085
Final Gravity: 1.028
ABV (standard): 7.5%
IBU (tinseth): 40.88
SRM (morey): 42.68

FERMENTABLES:
7 lb - American - Pale 2-Row (73.7%)
1 lb - American - Caramel / Crystal 60L (10.5%)
0.5 lb - American - Chocolate (5.3%)
0.5 lb - American - Roasted Barley (5.3%)
0.5 lb - American - Carapils (Dextrine Malt) (5.3%)

HOPS:
0.425 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 40.88

MASH GUIDELINES:
1) Infusion, Temp: 158 F, Time: 75 min, Amount: 5.25 gal

YEAST:
Danstar - Windsor Ale Yeast
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 64 - 70 F
Fermentation Temp: 68 F
Pitch Rate: 0.35 (M cells / ml / deg P)