Here's one I've done. I flatter myself it's pretty good.
I'm in the same boat as you: I do mainly partial-mashes or small batches.
Amber
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 3.00 Wort Size (Gal): 3.00
Total Grain (Lbs): 5.75
Anticipated OG: 1.051 Plato: 12.65
Anticipated SRM: 12.8
Anticipated IBU: 30.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.3 0.25 lbs. Special B Malt Belgian 1.030 120
87.0 5.00 lbs. Pale Malt(2-row) America 1.036 2
8.7 0.50 lbs. Crystal 60L America 1.034 60
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Willamette Pellet 5.00 0.0 0 min.
0.75 oz. Willamette Pellet 5.00 30.3 First WH
Yeast
-----
DCL Yeast US-05 SafAle US Ale
If you can't get Special B, sub 120L Crystal. Amber needs a broad spectrum of Crystal-malt flavors to be American Amber Ale.
Cascades make a great hops variety for this, too. Makes the beer immediately "American". First Wort Hopping (FWH) provides smooth bitterness and a generous helping of flavor. To use FWH, add that charge when you first start running off wort into the kettle, before beginning the boil.
Good luck!
Bob