Here's a couple.
This is very similar to Newcastle.
* 1 can Munton's Plain Amber Malt Extract 3.3 lbs
* 2 lbs. Munton's Plain Light Dry Malt Extract
* 1 lb. Crushed Grain Mix (1/2 50 L Crystal & 1/2 Chocolate)
* 2 oz. Willamette Whole Flower Hops 4.9%
* Prime with 3/4 cup Corn Sugar
* 1 teaspoon irish moss 1/2 way thru boil
* WYeast #1028 London Ale or RTP English Ale Yeast
Steep grain until boiling, remove - add extracts - bring to boil, drop in hops for entire 45 min. boil ( irish moss 25 min. into boil) 2 weeks fermentation. 2 weeks bottled. All at room temp.
* O.G. 1.046
* F.G. 1.015
This is based on Charlie Papazian's recipe for a good "nut brown ale". I was very satisfied with the results. I assume you're an extract brewer.
* Crystal 60 1.5 pounds
* Chocolate 2.5 ounces
* Roasted Barley 2.5 ounces
* DME light 5.5 pounds
* Styrian Goldings 1.0 ounces 60 min 5.5 % AA plug
* Styrian Goldings 1.0 ounces 15 min 5.5 % AA plug
* Cascade 0.3 ounces 3 min 5.7 % AA leaf
* BrewTek British Draft Ale yeast
* 1 cup corn sugar, priming
Made a yeast starter: 500.0 ml , starter: 10 mL SuperStarter; 500 mL SuperWort; Pitched at high krausen.
If you insist on using dry yeast, try Nottingham English Ale. In liquid yeast, use Wyeast Y-1968 London ESB. I prefer making mine from slants (either my own or BrewTek's); saves a lot of money in the long run, and boasts greater variety. If you can't find Styrian Goldings in the form you want (German plug hops are expensive) try East Kent Goldings pellets (especially in the second addition).
* OG: 1056 (13.7 P)
* FG: 1016 (4.2 P)
* Alcohol: 4.1% (abw), 5.2% (abv)