I think there may have been some misreadings there, but here's the thing on extract brewing - if you hit your volumes, the original gravity should be darn close, because it is all pre-mixed ingredients (they made the wort already and just dried it or concentrated it). The steeping grains typically are not converting (unless mini-mashing with some base grains), so I would not sweat it on this batch. Sometimes the wort can stratify as it cools, but probably it just was a misreading of some sort. Try it again, if you would like to check the recipe and this time let it stay in the primary for the entire fermentation, so you don't disrupt it by transferring a bit early (that would be cause for a stall, perhaps). On this first batch, you can gently swirl the fermenter to rouse the yeast to complete the fermentation at this point - it may help.