Found this on the Web, sounds tasty:

All-Grain - Smooth Oatmeal Stout

Recipe Type: All Grain
Yeast: S-04
Yeast Starter: no
Batch Size (Gallons): 5.25
Original Gravity: 1.055
Final Gravity: 1.018
IBU: 36
Boiling Time (Minutes): 60
Color: 35
Primary Fermentation (# of Days & Temp): 14days @ 65F
Secondary Fermentation (# of Days & Temp): no

OG 1.055 (80% efficiency, adjust base malt for your system)
IBUs 36
6.75# Pale malt
0.5# roasted Barley (350l)
0.75# chocolate (330l)
0.5# crystal 40
0.5# crsytal 120
0.75# victory
1# flaked oats
2oz Willamette hops at 60
S-04 yeast

Single infusion mash at 156F for 60 min.

I threw this recipe together when I had concerns about the astringency of my previous stout.
This one is very smooth and full bodied even at 2 weeks in bottle, no problems with astringency. The roast flavors are subdued compared to most bold stouts but it tastes oh so good.

Craig

Just found a clone recipe for Duchesse de Bourgogne

Duchesse de Bourgogne Clone

There aren't any tasting notes, yet, so I can't vouch for the taste, but these home-brew geeks usually know their stuff.

LOL!!! If you're still interested, there's a topic here that shows you how to make cheap wine. Dive in!
glenn brady said:

in the mid 80's..lived with a bunch of punks and to combat our beer addiction prices..we made our own...called 'bad brain beer'.....and it was shit....awful awful shit..feel sick now thinking about it..

had so much sugar in it that you couldnt pore it into a glass..would all just be foam..so we had to drink it from a jug...which we covered in toilet paper to strain the filth and sludge through..

we we're making 120 big bottles a week...at a cost of about 40 cents a bottle...

young...stupid..poor...!!..had a ball!

in the mid 80's..lived with a bunch of punks and to combat our beer addiction prices..we made our own...called 'bad brain beer'.....and it was shit....awful awful shit..feel sick now thinking about it..

had so much sugar in it that you couldnt pore it into a glass..would all just be foam..so we had to drink it from a jug...which we covered in toilet paper to strain the filth and sludge through..

we we're making 120 big bottles a week...at a cost of about 40 cents a bottle...

young...stupid..poor...!!..had a ball!

OK, shoulda put this up 1st thing, but better late than never:

All Grain Mashing in a Water Cooler [!]

Simple All-Grain Brewing

Have Fun!

 Mmm, sounds nice. And the um, 'wort time' is something like 5-to-6 hours on the stove?

Hey, look what I found:

Samuel Smith's Oatmeal Stout
Good for you (or at least your mom)

Originally a drink for lactating mothers, oatmeal stout was described as nutritional on early labels. Oats are in the same family as barley, and a small addition yields great flavor. Popular in the late 1800’s, the last oatmeal stout was brewed before the First World War until Samuel Smith reintroduced this style in 1980.

The Beer

Samuel Smith's Oatmeal Stout is a great example of extra little 'something' that an adjunct can lend to a beer. The addition of flaked oats brings about a very smooth, satin-like texture and gives this beer a very pleasing, almost velvet mouth feel. The color, as expected, is almost opaque due to the 450L Chocolate malt. A smooth, subtly roast/caramel taste with a bittersweet finish. The East Kent Goldings hop addition serves as a nice, if not hidden, foundation to balance this beer perfectly.

All Grain Recipe - Samuel Smith's Oatmeal Stout ::: 1.055/1.014 (5.5 Gal)
Grain Bill (70% Efficiency assumed)

8 lbs. - 2 Row Pale Malt (UK if you have it, but whatever)
1 lb. - Flaked Oats
1/2 lb. - Crystal Malt (60L)
1/2 lb. - Chocolate Malt
1/4 lb. - Roasted Barley
Hop Schedule (31 IBU)

1.75 oz. - East Kent Goldings - 90 min.
Yeast

White Labs Irish Ale Yeast (WLP004) - 1800 ml starter
Mash/Sparge/Boil

Mash at 151° for 60 min.
Sparge as usual
Boil for 90 minutes (remember to compensate your water)
Cool and ferment at 65° to 68°

If it looks as though I prefer sweet, malty beverages, you've hit the nail on the head. In the Pacific NW, this can be a bit of a challenge, as even in the winter, the hops are in effect!

Russian Imperial Stout Recipes @ BeerSmith Home Brewing Blog

Mmmalted Barley, it fills the air w/ good feelings. Yeah, I like the idea of experimenting w/ different amounts and ingredients. There was a story I heard years ago that said wherever Guinness set up a place, they had to use the local grain, so fer instance, when they hit a nation in Africa, they wound up using sorghum in the local Guinness. Probably not true, but it makes me curious as to the taste.

Yeah, there's A LOT you can do better by NOT following the instructions =)  More maltose, little or no dextrose, Champagne Yeast for stronger brews.  Keeping a log for each and every step you take will make sure you don't repeat mistakes.  Roasting your own barley is something you learn later, and it's not scary.  A cookie sheet and a broiler will do it.

To be truthful, I've only brewed from kits, never grain-only, but that doesn't stop me from geekin' out when I can. I love learning about all of the variables that go into a good beer, not to mention all the myriad styles around the world.

You're a BREWER, Dave?!  You are full of surprises!