I love the Best Brown. I've had it on tap, but it really shines in a bottle.
Here's a replicator recipe from BYO. I tried it myself (from extract), and it turned out "meh." It was my very first brew, though, and I only did a half batch.
Bell’s Best Brown Ale (5 gallons, extract with grains)
OG = 1.058 FG = 1.013 IBUs = 30 ABV = 5.9%
* 6.6 lbs. Briess light malt extract syrup
* 14 oz. Briess Victory malt
* 14 oz. Briess Special Roast malt
* 14 oz. Briess crystal malt (60° L)
* 2 oz. Briess chocolate malt
* 6.2 AAU Cascade hops (bittering hop)
* (0.75 oz. of 8.3% alpha acid)
* 3.25 AAU Nugget hops (bittering hop)
* (0.25 oz. of 13% alpha acid)
* 1.2 AAU Fuggle hops (flavor hop)
* (0.25 oz. of 4.7% alpha acid)
* 2.4 AAU Fuggle hops (aroma hop)
* (0.5 oz. of 4.7% alpha acid)
* 1 tsp. Irish moss for 45 min.
* White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
* O.75 cup of corn sugar for priming
Replace the light syrup with 8.25 lbs. 2-row pale malt. Mash all your grains at 155º F for 45 minutes. Collect enough wort to boil for 75 min. and have a 5.5-gallon yield. Lower the amount of the Cascade boiling hops to 0.5 of an ounce to account for higher extraction ratio of a full boil. The remainder of the recipe is the same as the extract.