rolled oats?

[beer gut]

Hi everyone i have a question about using rolled oats.I have just made a Oatmeal stout, i mashed the grains at 150f for 2hrs but i did not get the extract from the grains that i was expectingAfter a long thought the one ingreadent that i have not used before i also recived diffrent ways to prepare this ingreadent before i added it to the mash, i belive it was this ingreadent that has caused the lack of sugar in the mash.The ingreadent in question is Oatmeal, i bought a box of old fashion scottish rolled oats.What i would like to ask is do you make porrage with the oats before you added them to the mash? or do you toast them for 1hr on gas mark 5 in the oven? i used the toast in the oven method.So if any body has any advice on theese methods or is the oven method wrong? or are they both wrong? any advice would be great.

[sam c]

i toasted mine in the oven and then just tossed them in the mash and had no probs. sounds like the low efficincy is from else where.

[mysterio]

Toast them in the oven, throw them in the mash, have a homebrew

[beer gut]

Thanx for the reply's.After reading you reply's my other thought was they was only 3kg of pale malt and the rest was a mix of dark malt's, caus iam new to home brewing i have been lead to think that the dark malt have very little to no diagnastic power left in them, is this true?. So my thought was to increase the base malt percentage or do what i did last time was to add brown sugar or blacktreacle. I also read from how to brew by john palmer that if you use old fashioned rolled oats that you need to make the oat's into porrage before you put into the mash, but i think i will stick to the toasting method.