I'm on the dregs of my on-hand ingredients now so will be brewing something of a Bière de Garde with 4oz of smoked malt in the mix...1.073 est. OG.
I still have not decided on a yeast yet...probably one of the saison strains or Belgian wit.
Two weeks to ferment, two more in the kegs
but in just one night it was drained to the dregs