US/UK flour terminology

Hi there. I'm aware that whole-wheat in the US is known as wholemeal in the

UK, although I believe there is a move to change to the more accurate 
whole-wheat.
I'm trying to move away from my regular white/whole-wheat recipe. Recently
I 
tried white/rye 75%/25% and was quite pleased with the result.
I'm trying to look up tips on what we know as Brown flour. What is the 
equivalent flour in the US. I ask, because I hardly see any reference to
it 
on the US sites or forums.
If this is any help, I googled up the following, which gives whole-wheat
as 
100% extraction and white at 75% and brown lies between the two. TIA.
http://preview.tinyurl.com/4xy5ll

Bertie