Yep. Trim down the ingredients to get an OG of 1052-54 ish and use an average attenuation yeast that will (in an ideal worldsteve_flack wrote:1.059 is a rather high OG for an ABV of 5.2%. I'd expect an OG of around 1.050-1.054 for that ABV.
) stop near quarter gravity. You should end up with FG 1013-1014 and close to 5.2 ABV Trying to stop the ferment early from a higher gravity start will just throw it out of balance - too sweet.