Actually I ended up speaking with the operations guy who is also a homebrewer. This is the info he gave me:
"We use 6 malts, our base 2-row and obviously a blend of Roasted Barley and black malt (heavier on the roasted than the black… roughly 2.5 to 1).
I’ll tell you there is no caramel, but we do use a blend of some higher lovibond kilned character malts to fill out the back of the malt backbone. Mash on the higher end of the saccrification range.
I’ll have to come right out and tell you to incorporate some flaked oats in the malt bill. As well as lactose sugar in the boil.
The OG and FG are higher than you would anticipate due to the lactose bumping the gravity. You don’t want your sweet stout finishing below 5P (1.020). On that note, we use a relatively commonly available English yeast strain – but I won’t give you a layup on this one. You’ll have to do some fermentation trials! Ferment at a nice clean temp.
We use a really nice earthy hop varietal. Anything from the UK (Fuggle, East Kent Golding, or other similar American sub’s would be great). The hopping rate is very low… so don’t go crazy. Two charges, beginning of boil and 5 minutes from end of boil.. roughly 3 to 2 ratio from the first to the second.
We carbonate to a very high rate for the traditional consideration of this style, so I’d recommend playing with lower as well as higher carb rates… and find what you like best when it comes to this aspect. I love me some low carbonation Buffalo Sweat."
Here is the recipe I put together based on this info:
3.5 lbs 2 row
4 oz flaked oats
4 oz roasted barley
4 oz victory malt
2 oz black malt
2 oz pale chocolate
8 oz lactose
.75 oz fuggle 60 min
.25 oz fuggle 5 min
London Ale yeast - wyeast 1028
C - Lambic
Tap -Red Lager, Black Lager, Patersbier
Bottle - Barleywine, Mead, Flanders Red, Wheat Wine
On Deck - Cream AleSTL Brews Homebrew Club