I might do better to just read the style guidelines and like Denny said, use my own imagination from the git-go. I'm kind of liking this as a philosophical jumping-off point.
That's pretty much where I try to start too. Recently I've also been trying to reduce the total number of ingredients across all my recipes. Do I really need Centennial *and* Cascade on hand? Can I get close enough to Munich II by using Munich I and CaraMunich? That's probably a combination of lifestyle (no LHBS) and the "pro brewer mindset" starting to insinuate itself into my brain though. One of the big advantages of home brewing is that you can keep 37 malts in the cupboard with no consequences.
Regardless, as a general rule I think it's best to start with the simplest recipe possible and add things that are missing. Some of my early recipes were muddled messes with a dozen ingredients, and once you get to that point it's just impossible to figure out what to change. My porter is a good example: it started out with three malts but now it's up to seven, because I had to add things one at a time until I got the combination of flavors I wanted. If it had started out with seven malts I probably would have ended up scrapping the recipe and starting over anyway, because I would have had no idea where to start when adjusting proportions.
Plus, if the beers of yours that I've had are representative, you don't need any help with recipe development.