The 'Rolled Oats' in the grist are actually steel cut oats that I simmered separately in hot water and added at the end of the mash.
Don't skimp on the 2 hour boil!
3 x USO5 packets + 4 oz WY1084 slurry from a previous stout.
Mineral: 0.5tsp per 5gal each of Gyp/Ep/CaCl. Used 100% RO water.
Yes, those are hops in the mash. Brewers Gold hops produce a great dried dark fruit/plumb flavor when mashed which is good for this style.
Racked to keg from primary on 2/13/15. Hit FG target of 1.020 (5 Brix). Tastes incredible! Body and booze for days.
Going to store in keg for 2 months at fridge temp, then force carb and bottle-gun this sucker before extended cellaring.