Second all-grain batch - Wheat Porter

Since I did so well with the first all-grain batch, I thought I would try a second batch. I consulted Randy Mosher's Radical Brewing, and stole this recipe:

Dick's Elixir Wheat Porter

Recipe Specifics
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Batch Size (GAL): 5.00 Wort Size (GAL): 6.00
Total Grain (LBS): 14.38
Anticipated OG: 1.076 Plato: 18.40
Anticipated SRM: 26.2
Anticipated IBU: 23.1
System Efficiency: 75 (HAHAHAHAHAHAHAHAHAHAHA!)
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar
% Amount Name Origin Gravity SRM
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34.8 5.00 lbs. Wheat Malt America 1.038 2
27.8 4.00 lbs. Munich Malt Great Britain 1.037 6
20.9 3.00 lbs. Lager Malt(6-row) Canada 1.031 1
10.4 1.50 lbs. Crystal 60L America 1.034 60
3.5 0.50 lbs. Flaked Oats America 1.033 2
2.6 0.38 lbs. Carafa Chocolate Malt Germany 1.030 525

Hops
Amount Name Form Alpha IBU Boil Time
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0.25 oz. Nugget Whole 13.00 15.0 90 min.
0.75 oz. Nugget Whole 13.00 8.2 10 min.

Yeast
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White Labs WLP004 Irish Stout
Mash Schedule
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Mash Type: Multi Step

Qts Water Per LBS Grain: 1.50 Total Qts: 21.56

Notes
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Toast flaked oats at 300F until a light golden brown an smell like cookies.

According to Randy Mosher, this should have a chocolate milkshake flavor with texture.