Dump and stir i take you mean a kitchen sink extract brew right?
Anyway as deebee's thread says attenuation is a big problem with all malt extract brews.
As is a steam beer uses a light pilsner type malt i believe, which should have good atenuation.
Giving that, it then uses around 500g of 110ebc crytsal so that leaves a higher final gravity and deep copper colour.
For such a beer i believe you can use a number of hops but the anchor type is all northern brewer.
The main factor to this beer is the use of a very popular yeast wyeast 2112 califorian lager.
which too me makes a nice pale ale also or is that pale 'L'ale.
Basically the recipes for such a beer are very simple.
One of the best beers i have made used this type of recipe but with half the crystal malt and a little cascade as well.
Cheers Jayse