The beer in the keg is one of the most drinkable I've made in awhile. It has one fault that keeps it from being excellent. Here's the recipe:

• 5.5 lbs. american 2-rox
  
• 2.5 lbs. Munton's Maris Otter
  
• .75 80L crystal malt
  
• 1 oz. Ahtanum 5.1 HBU for 60
  
• .5 oz. Ahtanum 2.55 HBU for 30
  
• .5 oz. Ahtanum for 1
  
• California V ale yeast
  

I don't remember exactly how I did the mash, except that I did a protein rest and two conversion steps and that it got too hot during one of them.

The result is a beer with a pleasant base malt character complimented by the caramel of the 80L crystal. The aroma and flavor have subtle citrusy american hops. The yeast provides a nice fruitiness. There's one fault in the beer: the final gravity was 1.016, too high, higher than intended, and the beer is thick. And if it weren't for that thickness, it would be a very good beer. I may do it again without botching the mash and see how I like it 72% attenuated. (Answer: a lot.)