I'm sure there's going to be some other advice, but one thing is to look into doing extract + steeping grains. Steeping grains can add various properties to your wort.
The wiki has a list of malts
. You'll want to focus on the ones that do not have an "X" in "Mash Required", and to probably start by looking at the ones that have an "X" under "Body". Crystal malt is one that jumps to mind right away, since it adds color and some unfermentable sugars.
Also look at a lot of recipes, here and elsewhere, that use the extract + steeping grains technique. Basically, though, you'll get the bulk of your fermentables from light (in color) DME or LME and get the color and other properties you want from the steeping grains.