I just did 5 G of a dark ruby mild with 90% MO, 8% crystal 80 an 2% chocolate malt. Bittering hops were 1 oz fuggles, flavour hops 0.5 oz goldings for 15 mins. Fermented with a vial of English ale yeast WLP002 at 68 and bottled with a few points of gravity to go for an authentic bottle conditioned real ale. Specifics were, OG: 1.047, IBU: 23, SRM: 15, FG: 1.014, ABV, 4%, Mashed at 155 for 60 mins with 1.3 qt/G and Collected 6.5 G for boil. Boiled for 90 mins.
It's pretty authentic and I'm British! So yeah maybe your over thinking it a little. If you try it let me know what you think.