Pass out stout (malt miller)

[Monkhouse]

Hi brewers I’ve come to pick your brains again with yet another recipe, this time it’s called “pass out stout” which is on the maltmiller website.
I’ve included a picture of the recipe below. Basically I was trying to ask people what mash temperature they would go for if they were brewing this one- 65c just seems quite low for an imperial, all the other imperials I’ve seen are mashed at 68 or 69. To my inexperienced mind the higher mash temp would make more sense so you would get a thicker mouthfeel. I’d love to do this recipe but am worried at the same time that I would end up with a thin tasting imperial stout.
Any thoughts?

[MashBag]

I agree with your thinking. Might be worth asking the question on MM?

[Rookie]

With a finishing gravity of 1.024 it won't be thin tasting.

[Monkhouse]

I agree with your thinking. Might be worth asking the question on MM?

I did email maltmiller, Nic said he would likely stick to the 65c mash but I’m still not convinced tbh.

[Cobnut]

I agree with Rookie: it won’t taste thin at 1.024.

I have yet to brew an impy stout, but when I do I will be mashing at 65-66 to make sure I get enough fermentables. Mashing high is likely to leave too much in the way of unfermentables and thus an overly sweet tasting beer.

Doubtless there are other brewers on here with experience of such beers who can give advice based on real world experience.

[Monkhouse]

I appreciate this input

[Monkhouse]

So if I do this recipe I’ll be scaling it up to around 25l.
The grain bill I’ve worked out correctly (I think) as:
7,642g crisp Maris otter
625g crisp crystal malt 150
625g Simpsons Munich malt
554g crisp black malt
Total bill: 9,446g
Hops: 85g Northdown pellets
2x safale S-04 11.5g
I was thinking off chucking some oatmeal in there for added smoothness- what do you guys think? If it’s worth it how much would you suggest?