Percentages of base malt in your recipes

Just thought I would gather some information about common ratios of base malt : specialty malt that people are using in their recipes.  I'm experimenting with simplifying my grain bills and using a bit more base malt in each of my recipes to get better yields and lower FG without changing mash temps.

Cheers,
Brad

Non-scientifically, I have been doing this by using pounds of Maris Otter if bready/bisquity is called for in a style, rather than smaller amounts of bisquit or Victory.  I had some higher FGs and looked around and decided I was using too much caramel grain.  In general, I try to keep non-base grain to 10-12% I think.

My favorite ale  has half pound each of Cara Vienne, Munich Malt, Cara Red, Cara Foam,  Oats, flaked barley, and malted wheat.
That on top of 10 pounds of Maris Otter.