somewhere a long time ago I read that you can just oven bake your pale to make mild, brown, chocolate or black malt; time and temperature being the key.
mild/amber malt 160 for 20-25 mins, not a prefect solution but close enough leave it a little longer for brown malt
pump up the heat 180 for chocolate and even higher 200 for black.
useful if you have run out of required grains.
Obviously depends on whether the grain is crushed and the oven you have, you will have to experiment with what you have