Recipe Type: Extract
Yeast: WLP037 Yorkshire Square
Yeast Starter: 1L
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.015
IBU: 20
Boiling Time (Minutes): 60
Color: 29
Primary Fermentation (# of Days & Temp): 28 Days @ 68F
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: Fantastic Oatmeal Stout, Full of Body and Flavor.

I understand that this recipe is nearly identical to what is in Clone Brews, but I cannot say for sure because I have never read it! At any rate, the original recipe used Wyeast 1084 Irish Ale, but I find that completely inappropriate for Samuel Smiths. I used WLP037 Yorkshire Square which IMHO was perfect. The tough part about WLP037 is that it is a seasonal/platinum strain, so it may be hard to find. As a substitute, I would recommend WLP005 British Ale.

5 lbs 12.0 oz Light Dry Extract (8.0 SRM) Dry Extract 71.88 %
1 lbs Oats, Flaked (1.0 SRM) Grain 12.50 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.25 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 6.25 %
4.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 3.13 %
2.00 oz Goldings, East Kent [4.50 %] (60 min) Hops 20.4 IBU
1 Pkgs Yorkshire Square Ale (White Labs #WLP037) [Starter 1000 ml] Yeast-Ale

Toast the oats at 325F for 75 minutes... And No, that is not too much time! My process was to steep in 2 gallons of water and sparge in 1. Combine initial steep wort and sparge wort, bring to boil, and add DME. Return to boil and add hops, boil 60 min.

I bottled with 3/4 cup dextrose (corn sugar) for 2.4 volumes CO2. Aged for 4 weeks before drinking.