A beer I made with Wyeast 1882 Thames Valley II.  I'm pitching the yeast from this ferment on a hoppy Barleywine.

Neville Premium Bitter (11 gallons)

14.25#     Gambrinus Pale Malt

.25#         Crisp Amber Malt  (27L)

1.5#         Simpsons Extra Dark Crystal  (160L)

90 minute hop addition:  1.5 oz Cascade @ 5.4% AA

& 2 oz Styrians @ 5.2% AA  (35 ibus)

KO hop addition of:  1.5 oz Styrians, 1 oz Cascade, and .5 oz of Citra @ 11.1% AA

Single infusion @ 153F for 30 minutes, vorlauf, run off with no mashout.

OG: 1.042  TG: 1.011  74% aa & 4.1% abv

First pour, 2 weeks young was creamy and malty, not as hoppy as I'd have thought, but a nice developing bitterness on the back of the tongue.  Some fruit esters, nice body and balance.  Pretty freakin' clean and malty.  Lightly biscuity.  Definitely at the dark end of the spectrum @ 14ish SRM.  I like the Simpsons Extra Dark.  At 9% of the grist there was a lot of color, but the dark carmel quality didn't seem over done.  It provided some dark fruit qualities to the malt character.  I also used it in the sour red that I made this year.  Oddly, the Citra seemed slightly present until the last gallon in the keg.  Then it suddenly became greatly pronounced as ripe red grapefruit.  Weird.

Next half I dry hopped and primed in the keg.  I used only a half ounce each of Cascade and Soriachi Ace.  The added aroma was a nice addition.  Some citrus, but mostly earthy and resinous.  It has all somehow remained very balanced.  Good beer even though it wasn't what I had in my head.