The crutch of this beer is the high F.G. Honestly, he could use pretty much any combination of caramel and roasted malts and still get BA hype, as the amount of residual sugar in that beer is going to give the perception of big, complex flavor. Had this beer finished at 1.015ish or lower, recipe particulars would be much more important. (And it would probably be a better beer). I've had more than a few bottles of it.
That said, I'd try for something like this:
Pale malt, 2-row
8-10% English crystal 75-90L
5-8% Weyermann Carafa II
3-5% English Roasted Barley.
Hopping, Columbus at 60min and a small flavor addition at 15min, for around 45 IBU.
Mash hot, 156-160F.
Yeast, some say he uses an American Ale derivative or the Boddingtons strain. Regardless, the boddies yeast (wyeast 1318) would be a fantastic choice for this type of beer and its low attenuation would help achieve that high F.G. Regardless, don't try and get a low F.G through under-pitching. That is just plain bad brewing practice and isn't recommended unless you have impeccable control over your fermentation and yeast health. If I were brewing this, I'd probably cold crash the beer once it got down to 1.030 and keg it to to retard further fermentation.
That should get you started. Good luck!