No recipes. However, liberal use of light to medium crystal malts and table salt to taste at bottling should be all that is required to tweak a favourite recipe.
Some photos of how to do it here and a link to instructions from Delia in the blog. He seems to use a lot of salt though but thats how to make caramel. I have wondered how much caramel flavour you would get after fermenting though. Last one i tried down the pub definitely used extract which i am not against but it made that beer taste too artificial.