Honey bear Snot

Steeping Grains:
1.0 lbs of Belgian Special B Malt (Crushed)
1.0 lbs of Beligian Biscuit Malt (Crushed)
3.0 oz of Breiss Chocolate Malt (Crushed)

Malt Extract:
5.0 lbs Muntons Light (Dry)
7.7 lbs Northwestern Gold (Liquid)

Hops:
1.0 oz of 13% Alpha Acidity Nugget (pellets)
0.5 oz of 4.5% Alpha Acidity Cascades (leaves)

Yeast:
Scottish Ale 1728 Wyeast Activator Pack

Directions:
1.) Steep all grains at 155 degrees F for 45 minutes in 1/2 gallons of water.
2.) Rinse grains with .25 gallons of 170 degrees F water.
3.) Add all 5.0 lbs of dry maly extract and enough water to create 2.5 gallons of wort and bring to a to a boil.
4.) Once boiling start timer at 60 minutes and add all nugget hops.
5.) Add all Cascade hops and all 7.7 lbs of liquid malt extract at the 20 minute mark.
6.) Once time has expired cool wort to 75 degrees in 45 minutes.
7.) Once the wort is cooled, use a brand new cheese cloth and place over primary fermenter (the use of two people works best to hold and pour cheese cloth and pour) then pour cooled wort into fermenter to filter out trube.
8.) Let ferment in a dark cool area (around 65 degrees F) for 3 weeks.
9.) Bottle using a heavy 1/2 cup of clover honey.
10.) Leave in Bottles for 9 months for best flavoring before serving!

I brewed the recipe found on this site called Honey Bear Snot, found here: Honey bear Snot

I am approaching the bottling mark of 3 weeks in primary only (per the recipe), and gravity reading is only at about 1.030. I initially pitched 2 completed slap packs of the scottish ale yeast, and 2 days into it, fermention was pretty violent, so I know something happened.

Should I pitch some more yeast? Advice?

Recipe as follows:
Recipe Type: Extract
Yeast: 1728 Scottish Ale
Batch Size (Gallons): 5
Original Gravity: 1.097
Final Gravity: 1.015
Boiling Time (Minutes): 60
Color: 20 SRM
Primary Fermentation (# of Days & Temp): 3 WEEKS @ 65 F
Additional Fermentation: 9 Months of Bottle Conditioning
Secondary Fermentation (# of Days & Temp): NONE
Tasting Notes: A strong toasted biscuit flavor with a hint of chocolate and finishes with honey

Steeping Grains:
1.0 lbs of Belgian Special B Malt (Crushed)
1.0 lbs of Beligian Biscuit Malt (Crushed)
3.0 oz of Breiss Chocolate Malt (Crushed)

Malt Extract:
5.0 lbs Muntons Light (Dry)
7.7 lbs Northwestern Gold (Liquid)

Hops:
1.0 oz of 13% Alpha Acidity Nugget (pellets)
0.5 oz of 4.5% Alpha Acidity Cascades (leaves)

Yeast:
Scottish Ale 1728 Wyeast Activator Pack

Directions:
1.) Steep all grains at 155 degrees F for 45 minutes in 1/2 gallons of water.
2.) Rinse grains with .25 gallons of 170 degrees F water.
3.) Add all 5.0 lbs of dry maly extract and enough water to create 2.5 gallons of wort and bring to a to a boil.
4.) Once boiling start timer at 60 minutes and add all nugget hops.
5.) Add all Cascade hops and all 7.7 lbs of liquid malt extract at the 20 minute mark.
6.) Once time has expired cool wort to 75 degrees in 45 minutes.
7.) Once the wort is cooled, use a brand new cheese cloth and place over primary fermenter (the use of two people works best to hold and pour cheese cloth and pour) then pour cooled wort into fermenter to filter out trube.
8.) Let ferment in a dark cool area (around 65 degrees F) for 3 weeks.
9.) Bottle using a heavy 1/2 cup of clover honey.
10.) Leave in Bottles for 9 months for best flavoring before serving!