The main thing to consider about AG is that you're doing more then just "mashing" when you're in the mash stage. The basic definition of mash is converting starches to sugars....but when you're soaking the grains in 150+ temperature ranges, you're also extracting residual proteins and flavors just as you would if you were "steeping" in extract. The main difference between "mashing" and "steeping" with brewing is that "mashing" insures a more effecient way of fully converting starches to sugars.
On Tap: Barleywine, Coffee Oatmeal Imperial Stout (big big beer)
Fermenting: Double Simcoe IPA
On the Bench: Racer 5 IPA
"One of the first things early caveman did, when he crawled out of the mudd, was to make beer. And cavemen everywhere are still making beer...and drinking beer." - Jean Sheperd