Oatmeal Stout & Coffee Stout

We are finally getting around to brewing our winter seasonal stout. Since it's well into spring, we decided to split the batch between oatmeal stout and coffee stout.

Recipe specifics:

Size (Gal): 6
Total Grain (lbs): 15
Projected OG: 1.061
Projected SRM: 38.1
Projected IBU: 35.22
Wort Boil Time (min): 60

Fermentables:

73.33% -- 11.0 lbs 2 Row
07.92% -- 19 ounces Toasted Flaked Oats
06.25% -- 15 ounces Chocolate Malt
03.75% -- 9 ounces Crystal 80L
02.50% -- 6 ounces Carapils

Hops:
1.80 ounces of Willamette at 60 min
0.25 ounces of Galena at 60 minutes

Extras:

3 grams - Gypsum (split between mash and sparge)
1 Whirlfloc tablet

Yeast:
WLP090 San Diego Super Yeast

Mash:

Sacch rest: 60 min at 153F

Notes:

• 3/29/2015: Brewed 
• Pitched yeast at 67F
• Fermented in swamp cooler with ice pack
• 4/10/2015: 
• 3 gallons: kegged
• 2.5 gallons: bottled with 16 ounces of Zeke's 1812 Espresso Blend, cold-press 

Tasting Notes:

• 4/14/2015: Tried kegged version, decision to up the CO2
• smell: lots of sweet roast with some coffee
• flavor: creamy, silky mouthfeel with sweet but not bitter roast; lingering roast; subtle bitterness
• overall: what will more carbonation do to this? (4/14/2015)