Recipe for Briess Traditional Dark?

I happened across 9.9#'s of Briess Traditional Dark LME. Anyone got a suggestion on a recipe for this extract? I would like to do a stout but I'm open to anything.

Dry Stout: Type-Extract,Calories-137,Efficiency-70%l,Batch Size-5.00 gal, Boil Time- 60 min, Est OG 1.042, FG 1.011, ABV 4.06, IBU's 52.02, Color 38.6 SRM, Preboil OG 1.042

Primary: 14 days @67 degrees Secondary: 21 days @ 72 degrees Bottle/Keg 14 Days @ 74 degrees

Grains & Adjuncts: 1lb Simpsons Roasted Barley 6lbs Dark LME
2oz Cluster Hops- 7.00% 60 min Boil
1 pk Irish Ale Yeast

For Specialty Grains-Collect 2.5 to 3 gal of water in brew kettle.Begin heating water. Pour crushed grains into mesh bag and steep for 20 minutes or until water reaches 170. Pull grains and place in strainer. Bring to a boil. Remove from heat and add 6lb DME. Bring back to boil and add hop addition. Boil for 60 minutes. Flame out & cool wort as normal to yeast pitching temp. Put cooled wort in carboy. Top off with water to make 5 gal. Pitch yeast.......

This was a quick recipe I pulled from I-Brewmaster. It is a simple extract recipe for your DME. I have never made this and I cant comment on how it taste.

Cool thanks!