I get one brew's harvest from my first gold hop each year, this year I'm doing an English IPA and using Lallemand London ESB yeast.
This yeast has some mixed reviews, it doesn't ferment maltotriose so if you mash high you end up with a higher than normal FG.
This year I've been using my Braueister with the same mash schedule for every beer, simply couldn't be bothered to change it and I'm happy with the results
Dough in at 53°C
Raise to 63°C for 30 minutes
Raise to 65°C for 10 minutes
Raise to 67°C for 30 minutes
Mash out at 77 C°for 10 minutes
I've had a good balance of body and fermentability from that.
I pitched the yeast which was 3 months out of date
and its gone off like a rocket, I reckon it will be done in a couple of days, it will be interesting to see what kind of FG I get at the end.