I use a layered C-malt in my southern English brown: 5% C-20, 5% C-60, 5% C-80 and 4% Pale Chocolate Malt. with 2-row base malt and mild hops.
Next up: The Hops of Wrath (DIPA)
Primary: Amber Rain (Dry Hopped Spring Amber Ale)
Bottle Conditioning: Spring '14 Kolsch, Swamp Monkey Belgian Golden Strong, Vienna Lager