Yukon Gold

My goal(d) here was to craft an easy drinking beer with a bit more of a taste profile than your standard macro-swill in the 3.5-4% range, soooo Yukon Gold was born. The color resembles an Amstel Light, the taste should blow it away. We'll know in three weeks as the small grain bill and low gravity will yield me a quick turnaround time from grain to glass.

Batch Size: 5.50 gal
Boil Size: 7.5.00 gal
Estimated OG: 1.034 SG
Estimated Color: 3.6 SRM
Estimated IBU: 17.0 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 90 Minutes
Ingredients:
0.50 lb Rice Hulls (0.0 SRM)
6 lb Pilsner (2 Row) Ger (2.0 SRM)
.75 lb Rye Malt (4.7 SRM)
.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.25 lb Cara-Pils/Dextrine (2.0 SRM)

.5 oz Sterling [7.50%] (90 min) (FWH)
.5 oz Sterling [7.50%] (5 min)

0.375 oz Coriander Seed (Boil 10.0 min)
0.375 oz Orange Peel, Bitter (Boil 10.0 min)
1.00 tsp Black Pepper Corn (Boil 10.0 min)

Safale-05 American Yeast
Mash in 3 gallons 160 degree water for 75 minutes, target 152
Mash out with 1.75 180 degree water
Sparge with 3.25 170 degree water
FWH with ½ oz sterling
Boil 90 min
Flavoring @ 10 min
Wort chiller @ 10 min
.50 Sterling @ 5 min
Cool to 70
Pitch yeast
Ferment @ 65 degrees for 14 days take a gravity reading
Crash cool @ 40 for 5 days
bottle
I mashed in a bit low, not really sure what happened since the temps in the basement are the warmest of the year. I mashed in at 8:40am and the temp at 8:57 was 148.
Mash out 9:55
Sparge 10:10
FWH 10:45
mow lawn
Add flavorings 12:05pm
final hops 12:10
cool to 70 12:15, gave up at 12:45, was wasting water and not dropping below 80
placed in converted freezer at 65 degrees and pitched yeast at 1:30pm
OG 1.039, nice efficiency
I left for Vermont for a few days and returned to this: