The following is the extract recipe from "Brewing Classic Styles," which I highly recommend if you do not have yet.
OG: 1042
FG: 1010
ABV: 4.1%
ADF: 75%
IBU: 41
SRM: 32
Boil: 60 mins
Pre-Boil Gravity: 1035
Extract:
5 lbs English Pale Ale LME
Steeping Grains:
2 lbs Flaked Barley
1 lb Black Roasted Barley
Hops:
2.0 oz Kent Goldings, 5% AA @ 60 mins
Yeast:
Any highly attenuable British yeast strain will work such as WLP004, WLP005, WLP007, and WLP013 (or any of the Wyeast equivalents as well). Personally, I'd probably go with WLP013 and make an appropriate starter as to make sure it finishes dry enough. Ferment at 67 F, do a diacetyl rest near the end if desired, carbonate from 1 - 1.5 volumes, and serve at 52 - 55 F. Hope this helps!
