I found a recipe for it in Best of BYO's 250 Classic Clone Recipes,page 25.
Extract with Grains;
6.6lb (3kg) Cooper's light,unhopped LME
1.1lb (.49kg) light DME
12oz (.34kg) crystal 60L
8oz (.22kg) Chocolate malt 350L
8oz (.22kg) Roasted barley 450L
1oz (28g) northern brewer hop pellets,9%AA,60 minutes
1/2oz (14g) fuggle hop pellets,4.75%AA,30 minutes
1/2oz (14g) cascade hop pellets,5.75%AA,0 minutes
1/2tsp yeast nutrient,last 15 minutes of boil
WLP013 London ale yeast
.75C (150g) dextrose for bottle priming
*** Steep the crushed grains in 1.5 gallons (5.6L) @ 155F (68C) for 30 minutes. Remove grains from the wort & sparge with 2QTS (1.8L) of hot water(no temp given?),so I assume 165-170F. Add LME & DME & bring to a boil. Add hops & yeast nutrient per schedule.
** This where,again there top off & cooling method are a bit backwards. So here's the way I/we usually do it. Chill the wort to 75F & strain into FV. Top off with cold water to 5 gallons (19L). After top off,wort should be 68F (20C). Aerate the wort heavily & pitch yeast. Hold at this temp till fermentation is complete. Condition in secondary one week it says. I'd just leave it in primary till it settles out clear or slightly misty. Then bottle.