I know I'm resurrecting an old thread, but I imagine I'm not the only one who is interested in cloning this beer. According to Merchant du Vin, the company that imports this beer into the U.S., the ABV is 7%, the OG is 1.070, and the IBUs are 35. Yes, I know those numbers are awfully low for the style, but I have no reason to doubt them. My best guess for Samuel Smith's yeast is WLP037. As for the grist, I'd use Maris Otter for the base malt, along with plenty of crystal malt and chocolate malt. I detect the roasty flavor of roast barley, but don't taste the burnt flavor of black malt. As for hops, some English varieties for bittering and for flavor, but nothing for aroma.