If you used a lager yeast you would almost have a high gravity, high hop BMC beer. Well maybe not but I know AB uses a lot of willamette, well I don't mean a lot in one batch but in general.
Anyways, even within a SMASH (single hop and single malt) you usually try to shoot for a style of beer as far as gravity and hop level and even finishing gravity. Depending on your efficiency, you could be at pale ale to IPA levels but 1-2oz of willamette is not going to hop the beer too much but if you are looking for a 20-30 ibu pale beer, this will work.
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12