I based my recipe off some of these links as well as Ray Danielle's Book Designing Great Beers although I obviously tossed in the specialty oats at my own discretion.
90% Floor Malted Maris Otter
5% Medium English Crystal
5% Simpsons Golden Naked Oats
60 minutes EKG hop addition to 20 IBUs
15 minutes EKG hop addition to 20 IBUs
0 minute EKG hop addition
Fermented with a ton of British Ale II
Changes I would make for round two would be firming up the body a bit which is a tad lacking. Either mashing a bit higher than 150*, adding a bit more crystal malt or maybe switching to a lower attenuating English yeast like the Wyeast ESB strain. Other than that, maybe increasing a tad the IBUs from that first addition but it's pretty tasty as is.
Here's the tasting video.