Anyway, on Sunday we brewed a 10-gallon batch of a "SMaSH" (single malt and single hop) beer, made with 20 lb. of Crisp Maris Otter 2-row pale malt and 6 ounces of Willamette hops. (Thanks to Suburban Brewing for the idea.) As always, ingredients were purchased from John Reynolds at Brew Your Own Beer.
Original gravity was 1.055 and we are expecting final gravity of 1.013 for 5.6% ABV. I wouldn't be surprised if it ends up higher since we were a little short in our pre-boil volume. We are using White Labs 007 Dry English Ale yeast (reusing the yeast cake from our previous brew), pitched at 64°F. Ambient temperature in my basement is closer to 60°F, so it should be a clean tasting beer without many fruity esters.
We plan to keg and force carbonate this beer, which should be ready for drinking around April 10.