So here is what I ended up with.
2 cans Coopers amber. 6.6lbs
Special Roast 4oz
UK Kent Golding 5aa
Willamette 5.8 aa
Yeast wyeast 1332 Northwest closest I cold come to the original from my LHBS.
So I steeped for 30 mins, but had some heat control issues I think the temp was a bit closer to 78* brought to a boil after steep. and added the extract. I brought back to boil then pitched the Kent golding for 60 mins. at the 55 min mark I added the Willamette, for 5 min add. cooled in Ice bath for about 20 to 25 mins to 80* and added to the cold water. Boiled with 2 gallons of water.
I would like to know what you think about the recipe.