Every other beer I make for awhile is going ot be based on the following recipe:

6.5 lbs. American 2-row
2.5 lbs. American (10L) Munich
.75 lbs. 80L crystal
.25 lbs. 120L crystal

.25 oz cascade + .5 oz. willamette FWH
1 oz. Northern Brewr (6.5 AA) 60 min
.5 oz. willamette + .25 oz. cascade 1 minute

British Ale yeast

It's the starting point. That made a mighty fine beer and I want to see where it goes with minor varriations. Next time I make it I'm going to make sure that it attenuates a little better. (Last one was a victim of the thermometer.) I'm probably going to try the beer with marris otter in place of the munich and domestic 2-row. Perhaps there's no special reason to try anything else different. I might change the crystal just a bit to reduce the bittersweetness, which I find just a bit intense. I'm going to reduce the 120L crystal by 1 ounce. I will probably replace some of the 80L with another variety of crystal, maybe British 55L.