Nice... I get your point Dolemite
I took the Northern English recipe from "Classic Styles" and played with it until it fit all the requirements for the Southern style on the Beer Calculus site.
Southern English Brown Ale: 5 gallons
5 6 Alexander's Pale Extract Boil
0 12 (3/4#) Briess Special Roast Steep
0 12 (3/4#) American Crystal 40L Steep
0 12 (3/4#) American Victory Steep
0 12 (3/4#) Pale Chocolate Malt Steep
.75 ounces of Goldings at 60 mins
.5 ounces of Goldings at 5 mins
OG 1.042 FG 1.011 4.1% alcohol
21 SRM (Brown to Dark Brown) 18 IBU (malty and sweet)
Nottingham dry yeast or go to this page at the Wyeast site to choose a strain of liquid yeast: http://www.wyeastlab.com/hb_styledetails.cfm?ID=157
Directions: steep the grains in 1.5 gallons of water at 60degrees celsius for 30 mins then remove. Add 1/2 the extract and get the batch up to a boil, then add the .75 ounces of Goldings, stirring often initially so the extract doesn't stick to the pot bottom. After 55 minutes add the .5 ounces of Goldings. After 5 minutes remove all the hops with a strainer (or use hop socks, it's easier) and then dump the hot wort into cool water and top off the fermenter to 19L.
Let me know if you want the Northern English Brown Ale recipe.