Originally Posted by moparx12
sure, i have never done it but i would recommend using the lightest extract you can and getting the dark color and flavor you look for from specialty grains.
This is, generally speaking, the method I would use as well. That being said; Bell's, when I brewed there, used to use Mountmellick Stout extract in all of their stouts... I cannot speak to whether or not they still do... These beers were what homebrewers would call "partial mash" in that they were about 50/50 mash to extract ... although for logistical purposes the mashes and extract portions were done separately and blended in the fermenter. Third Coast Old Ale also used extract in this way, with different extracts of course. You might try a single can of Mountmellick, a bunch of light DME, some crystal 60, roast and possibly chocolate if you want get close to the original 80's recipe.