I have a (5 gallon) 3 step rested ale that uses Briess 2 row and Marris Otter 5 pounds each along with a passle of specialty grains I rest it at 122 and 150 F for 30 minutes each. The mashout for 10 minutes at 168. It's continuously hopped with Cascade at first then northern brewer, Centennial, and Styrian Golding. An ounce each every 15 minutes during the 80 minute boil with a final input when I Muck the Glim.
Sometime I dry hop it with Sazz or Stryan
Very, very, very refreshing not too alcoholic
( I don't brew high gravity beers any more: grew out of it) and very, very hoppy with lots of hops in your face aroma.