My suggestion is a single-malt brew. Kind of like a SMaSH but you can use whatever hops you like. Take about a gallon of the first runnings and boil them down into a thick syrup, then add that back to the rest of the runoff for the boil. This creates a rich, malty, caramelly character that is really nice. I'd aim for about 1.055-1.060 OG, mash at 150, bitter to 30-40 IBU and throw in a bunch of EKG or Fuggle in the last 5 minutes. Ferment with your favorite english yeast.