I have the book. Partial mash version.
Catamount Porter from Windsor, Vermont
2 lbs. pale malt
.5 lb. black patent
.25 lb. chocolate malt
.75 lb. crystal 90L
2.5 lbs amber malt extract (dry)
6 AAU Galena hops - 60 minute bittering
4 AAU Cascade hops - 15 minutes
London Ale yeast Wyeast 1028
OG - 1.044
FG - 1.012
That's what is says although it seems a bit light on the extract even though it is a 1.044 brew. Should be easy enough to compensate for if that is the case.