Mild Malt 8-10% English Crystal 75ish - Fawcett, Simpson’s, Bairds 10% Invert #2 or #3 - Becker’s or make your own 2-3% English Roasted Barley - Either add it at sparge or mash whole time - Chocolate Wheat is you’re scared of “roast” You can try some Torrified Wheat or Maize too. If you want it darker you can also use Sinamar from Weyermann. I’ve tried both the Sinamar route and Chocolate Wheat route. For me I think they’re lacking the depth that roasted barley will add. Just make sure you’re pH is in line and 2-3% roasted barley really shouldn’t end up to harsh. High floccing English yeast fermented on the warm side.