We don't exactly know what suits your tastes--could you give us some examples?
Are you looking for more maltiness, more caramels, more malt complexity?
For example, I like ambers and browns, but I don't like acrid, roasty notes - The Sierra Nevada Tumbler is a great brown ale for the Fall months and is widely available--I like how it is smooth, not acrid or roasty. It also uses 2-row pale, crystal, and chocolate malts along with smoked malts. It uses Challenger and Yakima Goldings hops.
You might want to top mash the chocolate malt (i.e., add right before lautering / sparging rather than mashing the full 60+ minutes).
Try a no-sparge technique--yes, your efficiency will suffer (e.g., 70-75% rather than 85%), but the malt flavors should be better.
Consider late-hopping for more hop flavor which I find really complements the malts and boosts overall complexity. I would reserve 1 oz each of Cascade and Columbus for 30 minutes of aroma steeping when wort temps begin dropping below 180 F during chilling/whirlpooling and use the rest as fractionated additions every 5 minutes between 25 minutes and flame out. You could even use an all-late hopping technique and add the Magnum at 30 or 35 minutes for even cleaner bittering and some excellent flavor contribution from the Magnum hops to increase complexity. I like hop complexity, so I'd be inclined to add the magnum to the cascade and columbus flavor profile by using an all-late hopping technique.
You may not need to dry hop at all. I find I get significant flavor and aroma using the late-hopping approach. While dryhopping does signicantly boost the hop aromas, it also significantly alters (and even overwhelms) the overall malt flavor profile and balance of the beer. This is OK in an IPA where the malt pretty much takes a back seat, but should be restrained (or not used) in an amber. Late kettle hopping and aroma steeping are "cleaner" ways of getting hop flavor and aromas, IMO
