Well, maybe it won't be every other beer that is made as a variant of that amber recipe, but more or less that. I'm making a porter next, in the style of a Fuller's London Porter. The grist:

6 lbs. Baird's Maris Otter malt
1 lb. Briess' 2-row malt
1 lb. Munton's 60L crystal malt
1 lb. Munton's brown malt
.5 lb. Munton's chocolate malt

The Breiss is just for a little boost of diastatic power to ensure smooth conversion. The Baird's has a DP of only 45, which means it won't support an adjunct heavy grist well. Or, at least, that's what I hear. It's harmless to add it.

The mash schedule is just a single step infusion (with a mash out): 152 degrees for 60 minutes, precisely measured with my new ASTM 14F thermometer, mash out to 167 for 10 minutes.

Hops:
1 oz. German Northern brewer, 60 minutes, 9.8% AA (14 months old)
.5 oz. Fuggles, 1 minute, 4.2% AA

Fermented with white labs London Ale yeast.

In other news, I racked that ESB this morning. It's looking pretty good. I got a nice run from 1.051 to 1.014 and might shave a point off the gravity stilll.