I have a session brown I make in that exact OG range. And I love it.
I do 1 gallon batches, but this dead simple recipe makes a simple, northern style english brown that works great for after work beers. I should note though that you'll get the flowery esters and diacetyl the style is known for with this recipe, unless you ferment cool in the yeast range.
1.3 lbs MO pale
.25 lbs 40L caramel
.10 lbs British Chocolate
3 tbsp. Brown Sugar
(~.25 oz) Fuggles for bittering
(~.25 oz)UKG for Aroma 10 minutes before boil end.
156 deg. single infusion mash for 45 min.
Batch Sparge @ 168 deg.
60 minute boil.
Burton Ale Yeast.
And I use Burton Salts in filtered water for my mash.