Have a nice size starter (6qts) ready to decant and pitch. Bells yeast / 1272.
Look for a pre-boil gravity of 1052 or so.
Boil it down to 1064 or so.
It will finish fermenting at 1012 or so. 7% abv or so.
(My process) 3 weeks in primary. Rack to secondary and dry hops on Sunday - have it crash cooled by the next Saturday for transfer to key or bottles.