Stout plans

I have plans to do 3 different stouts next, of which I have been tinkling with some of the recipes:

1 - Oatmeal Stout:

6 lbs Dark LME
.5 lb 6-row barley
.5 lb oats
.5 lb black roast barley
.5 lb chocolate malt (added to initial recipe)
.25 lb dark crystal malt
(mash above for 40 min @ 155F in 1 gallon water, sparge with 2 gallons 170F water)
1 oz. Kent Goldings (60)
1/2 oz. Fuggles (30)
Wyeast 1084 Irish Ale

2 - Dry Stout #1 (steeping grains only)

6 lbs Gold LME
1 lb black roast barley
1 oz Columbus Hops (60)
Repitch on 1/4-1/2 1084 yeast cake from oatmeal stout, save other 1/2-3/4 cake in jar for below

3 - Dry Stout #2 (partial-mash)

6 lbs Gold LME
1.5 lbs 2-row barley
1 lb flaked barley
1 lb black roast barley
(mash above at 150-155F for 60 minutes with 1.25 gallons water, sparge with 1.75 gallons 170F water ghetto-colander style)
1 oz. Galena Hops (60)
Probably repitch saved 1084 yeast from oatmeal stout cake

Ghetto-colander style:

mash into .75-1.25 gallons of 160-165F water
sit it for 60 min in styrefoam cooler (40 for the 6-row oatmeal stout, more enzymes)
raise to 168F
strain through colander
sparge with ~ 2 gallons of 170F water