Batch #14 - American Cream Ale

Decided to go a bit of a lighter direction with an American Cream Ale, brewed on 2/10/13.  Here are the details:

Batch Size - 5 Gallons

Grains
9 lbs - 2-Row
.5 lbs - Flaked Barley
1 lbs - Flaked Maize
1 lbs - Crystal Malt 20L
.5 oz - Chocolate Malt

Hops
10.5 g - Willamette (60 min)
10.5 g - Cascade (60 min)
3.5 g - Willamette (30 min)
3.5 g - Cascade (30 min)
3.5 g - Willamette (flameout)
3.5 g - Cascade (flameout)

Yeast
Wyeast 1056 - American Ale

The brew schedule was as follows:

Mash
1.5 q water/lb
60 min at 154 degrees
Mashout to 170 degrees
Sparge for approx 1 hour

Boil
60 minute boil
Start - Add 10.5 g Willamette Hops and 10.5 g Cascade Hops
30 min - Add 3.5 g Willamette Hops and 3.5 g Cascade Hops
50 min - Add Whirfloc
Flameout - Add 3.5 g Willamette Hops and 3.5 g Cascade Hops

Fermentation
Primary - 7 Days @ 62
Secondary - 7 Days @ 70
Keg Condition - 14 Days

Here are the specs on this brew:

IBU's - 16.72
Color - 6.2 SRM
Calories - 157 per 12 oz
Estimated OG - 1.048
Actual OG - 1.046
Estimated FG - 1.012
Estimated ABV - 4.72%
New Estimated ABV from OG - 4.45%

I got a little lower efficiency today at 80%, but I can live with the variance today.  I've also been considering adding vanilla to the secondary as I enjoy a good vanilla cream ale.  I'll see how the fermentation goes and give it a taste on transfer, make a decision from there.