Nothing special about this batch, but it took off like a shot.  No blow off, but down to near terminal gravity in 3 days without climbing above 68F (indicated).

Sat in the primary longer than it should have.  Then, straight to keg for carbonation and conditioning.

Mashing slightly lower to drive down the final gravity might be a worthwhile experiment, but it is probably as good as it needs to be.

Another experiment would be to increase the roast barley and decrease the chocolate to try to lighten the head coloring.

Preheat the tun with 5.6 gallons of water, 171F for 60F grains.  Add in the 18lbs of base malt.  Once incorporated, add in the cooked oats (see Special Procedures).  Ensure the mash is at 154F and conduct the rest for 60 minutes.  With a very thin draw, do a decoction mash-out; 2.5 gallons boiled and returned.  Sparge with an additional 2.3 gallons of water at 170F.

-Cook the oats as with 1.25 qt/lb boiling water.  Stir and let sit for 5 minutes.  Add to the mash after the rest of the grains

-Very slow sparge - be prepared for a long draw.