Wake and bake oatmeal stout clone

Mill roasted grains and base grains separately.
Heat 17 gallons mash water to 166 F
Add salts/acid/campden tablets to water
Add to mash tun
Add base grains (47lbs) to mash tun, density is 1.45qt/lb
Mash 60 minutes, target 150-152 mash temp
45 minutes during mash add roasted grains and stir

 This is supposed to kkep the dark grains from adding <br />
 too harsh a flavor<br />

Stir beginning, middle, and end
While mashing heat 8 gallons water to boiling for sparges
Add 3.6 gallons first sparge after mash is complete, should be close to full.
Stir and let settle
Drain 4.4-5 gallons for first runnings
Add 4.4 second sparge
Stir and let settle
Drain all wort
Collect wort, should have 18.1 gallons split between 2 kettles
Add fermcap s
Bring to boil
Boil 75 minutes
At 60 minutes add 2.5 oz nugget
At 30 minutes add 1.5 oz nugget
At 15 minutes add Irish moss and nutrients
Set up/sanitize cooling, collecting, and fermenting equipment
At 0 minutes cut flame, start one vessel through counterflow,
Collect cooled wort in sanitized keggle
Run second vessel through counterflow chiller
Collect cooled wort in keggle
Take temperature cool to 100 with chilled water/immersion chiller set up
Run cooled wort through immersion chiller set up to hopefully cool to 80
Collect in 3 fermenters,
Take gravity readings
Pitch yeast
Decide ferment temp, higher for more fruit esters

I will ferment at house room temp<br />

Allow fermentation to complete( 3 days?)
48 hrs before bottling/kegging an either rack on 2 oz ground coffee of choice in secondary fermentor, or add directly to primary fermenter
Bottle or keg to around 2.2 volumes CO2