It may be a couple months before I get a chance to try this, but here is my attempt at an extract recipe that could be close. I think with a little tweaking and some additional specialty grains for taste and color, this might work:
Legend Brown Ale Clone (First Attempt)
6.0 lbs Light Malt Extract Syrup
1.0 lb Light Dry Malt Extract
1.0 lb Crystal 60L Malt
0.5 lb Chocolate Malt
1.5 ounces Mt. Hood hops
1.5 ounces Tettnanger hops
Steep the specialty grains in 2 gallons of water at 155 degrees for 40 minutes
Add LME and DME and boil for 60 minutes.
Add hops in equal amounts (0.5 ounces of each at each increment) at 60 min, 30 min, and 2 min.
Add 1 Irish Moss tablet at 15 min.
Add water up to 5 gallons, cool and pitch Wyeast 1056 American Ale.
Ferment at around 68 degrees.
The target mesurements are:
OG: 1.053
FG: 1.013
IBU: 33
SRM: 22
ABV: 5.2
If you wanted to duplicate the 6% ABV, I would add 0.5 lbs corn sugar, at the start of the boil.
I think this will be close, but in future batches I will probably adjust the hop balance and maybe add some of the following (in 2 ounce increments):
Crystal 120L Malt (for burnt caramel notes and darker color)
Roasted Barley (for coffee notes and darker color)
Black Patent Malt (more sparingly, for charcoal notes and darker color)
I may also substitute some of the Crystal 60L for some Crystal 10L, if necessary, for lighter color and some honey notes.
I hope this helps. I would love for someone familiar with Legend Brown Ale (a.k.a. the nectar of the gods) to try this and help me tweak the recipe.