Birthday Oatmeal Stout

Mashed in at 156F to get more body into my stout.  Aromas of toffee, chocolate, and coffee while it is mashing.  (Wish this had smellavision!)  A quick taste reveals chocolate, toffee, and coffee notes with a very smooth and creamy mouthfeel and full body, which is what I'm aiming for.  About another 15 minutes to mash, then the 90 min boil will start.  I'll be bittering with Chinook hops and shooting for about 33 IBU's to keep a good balance as the chocolate malts and toasted oats will add some slight bitterness also.  Well, back to it.  Thanks for reading!  Cheers!