I have roasted my own a couple times and taken it out of the oven when it smells like oatmeal cookies....but when I can get it, I prefer the 300L roasted barley malt together with some 120L Crystal and 40L Crystal in equal parts per Jamil's recipe. To me the base malt is Maris Otter, but I know others have a favorite pale for this style.
That gets me into a nice red color in a deep copper level....but give another treatment and see what you like. This style is pretty forgiving and you can make what you like best after trying something different¡