Here is the Recipe from the clone book:
1/2lb flaked oats, roasted at 325 for 75 minutes, turning every 15 min. I did 60 minutes, and they tasted better as the odor dissipated.
1/2 lb 55L British Crystal Malt
1/2 lb British Chocolate Malt
3oz Barley
Steep grains in 1 Gallon of water at 150 degrees for 20 minutes
Sparge with 1/2 Gallon 150 degree water
Add 5.75lbs light DME (I used 6.6lbs LME) and 2oz of East Kent Goldings Hops @ 4.24AA
Add water to total 2.5G
Boil 50 minutes
Add 1tsp Irish MOss
Boil 10 minutes
Stop and Cool
Pitch yeast WL002.
I brewed this last night. The target OG is 1.048-1.051. Mine came up 1.042. I can't figure out why. Any ideas? I tasted the wort and it was delicious. The toasting of the oats really brought out the nutty toasty character of the Sammy Smith.