Crisp has some example recipes for their malts which can give some ideas on how to incorporate them into an existing recipe …or brew their recipes.
Thanks - I had perused their recipes several times over the past few months. They generally use <5% brown (as their site recommends), so I didn't find that very helpful in terms of adjusting recipes if I wanted to push brown malt beyond 15%, 20%, etc. That said, I really enjoy their recipes, as their sample recipes correspond pretty well with my preferences in beer. (And I like that they 'promote' some of the lesser known UK hops that I also use, e.g., First Gold, Bramling Cross, Progress, etc.)
In a few weeks/months (I have a queue already in waiting), I am going to do a 'test-batch' with 25%-30% Crisp Brown to get a bead on it, and then I will try a 50ish% recipe based on feedback & ideas from the 25% batch. Should be fun. I'm probably going to go with Verdant yeast, although I may split batch it and lager half of it (Diamond or S-189), as it will finally be cold enough here when I get around to brewing it.