The recipe from this last batch (brewed on 3/9/13) was 24 lbs of pale, 1.5 lbs of both special B and C150. I toss in 4 oz of carapils. I mashed pretty high, between 154-156F. There is a half pound of chinook in this (I think, gotta go find my notes), where I did FWH and hop bursting as well as a 90 minute addition for bittering. I do 60-75 minute mashes, single infusion, recirculating over reheat. I always boil Stone clone brews for 90 minutes, and I usually add some gypsum to my water. Irish moss to clarify, and yeast energizer in the last 15 minutes of the boil. I do 2 liter starters and use 1 minute of O2 before I pitch. Contemplating doing O2 12 hours after I pitch instead, but in any case I get visible signs of fermentation at about the 3 hour mark. I have played with just special B and just crystal. I have used British C135-165 which people have told me was "spot on" for the malt. At this point, I am just tweaking the crystal to see what differences I can make with them. I will probably brew this for another year before I say enough and settle on the recipe I like the most. None of them have disappointed me yet. Only regret I have is that I almost always keg. I kinda wish I had bottled each batch and tried more side by side comparisons, but to be fair I don't know that comparing aged versions would really tell me what I am looking for in the clone versus not cloned department. I still think the difference is in the yeast, but am not giving up on a malt difference just yet.
Cheers!