I agree on the Willamette. It’s not a hop that I like or use a lot, but it’s perfect in that beer.
I think I’m going to go with the recipe a few posts back, that seems a safe bet as the hopping is based on a proven beer.
My wife loves American hops far more than I, so on the off chance that it’s not my favorite beer it still won’t be a problem. 
Getting ready to brew this tomorrow. Turns out I’ve only got 9 lbs of MO, so I’ve adjusted the malt bill slightly. Might be blurring the lines between a brown ale and a porter at this point, but that’s fine.
I’ll be using the “Brown Full” Bru’n Water profile.
Mash @ 153o for 60 min.
65% Maris Otter
15% Amber Malt
10% Munich 10L
5% Medium Crystal
5% Chocolate Malt
Hops
60 min: Simcoe 0.504 oz. (22.4 IBU)
45 min: Crystal 0.596 oz. (6.7 IBU)
45 min: Columbus 0.367 oz (16.9 IBU)
30 min: Crystal 0.413 oz (3.9 IBU)
15 min: crystal 0.367 oz (2.2 IBU)
Flameout: 1 oz Simcoe
Yeast:
Wyeast 1450
I’m going to make a “shaken not stirred” starter tomorrow morning, pitching at high krausen, and plan on fermenting the beer at 65oF.
Finally kegged this beer today. FG ended up being 1.018. Would you all expect that with this yeast/recipe/mash schedule?
Ya. 1.018 is a good FG for a brown. It has a low percentage of base malts. I would expect to be around there. It really depends on taste. How did it taste?
I agree, how does it taste? Mine usually hits ~ 1.016 with 1450 and is just right for what I’m after.
Taste is fine, maybe a little sweeter than I would want, but not too much for the style.