A day or two before brew day, toast 1.5 pounds of Quaker "1 Minute" Oats on a cookie sheet in an oven for approximately 30 minutes, stirring the oats every 10 minutes.  The actual time needed will vary based on the depth of the oats on your sheet-- it may take as little as 20 minutes or as long as 60.  What you're looking for is a *slight* browning/darkening of the oats.  Don't over-do it.   Once they're cool, put them in a paper bag to "chill out" until brew day.

Here's the entire malt bill:

 You have several choices for yeast.

My favorite choice for yeast in this beer is Wyeast 1028 London.  It leaves the beer with a nice mineral, yeasty aroma, without being overly fruity. 

Your second option is Wyeast 1968 London ESB (This is the same yeast as White Labs 002), which leaves more fermentables in the beer for more body and sweetness.  This yeast does tend to be a little fruitier than the London yeast.

Third option I've used is Wyeast 1099 Whitbread which is a nice ale yeast, but I've gotten away from it over time. 

 You want to mash this beer warm-- 156f should be your target temp.  I mash in with a water:grain ratio of 1.25 qts/lb which allows me for a little headroom if I need to add boiling water to keep the mash temp up.  Mash for 60 minutes and then sparge.  Your pre-boil gravity should be about 1.050.  I boil for 75 minutes total-- 15 minutes before I add any hops.

With 60 minutes left in the boil, I add my bittering hop charge.  With 10 minutes left, the flavor hops can go in.  When your boil is complete, try to get your beer cool (under 70) as quickly as possible.  Aerate your wort and pitch a suitable amount of yeast.

Ferment at 62 to 68 degrees for 10-14 days. 

I find that this beer does not require a secondary fermentation.  I typically keg and drink while fresh.  This beer peaks something like  6  weeks after brewday.