Kentucky Common inspired 'use it up' brew

I wanted to try to use up the various odds and ends I had hanging around. Yeast wise, I wanted to use the last remaining Crossmyloof yeast that I had, which was the California Common. I had been reading about Kentucky Common ale, and thought I could knock something similar up with my leftovers. Brewers Friend calculated this;



HOME BREW RECIPE:
Title: Kentucky common

Brew Method: All Grain
Style Name: Kentucky Common
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 27.7 liters
Boil Gravity: 1.041
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.057
Final Gravity: 1.010
ABV (standard): 6.1%
IBU (tinseth): 28.71
SRM (morey): 14.75

FERMENTABLES:
2 kg - United Kingdom - Maris Otter Pale (41.7%)
1 kg - Flaked Corn (20.8%)
0.5 kg - German - Vienna (10.4%)
100 g - American - Black Malt (2.1%)
100 g - United Kingdom - Crystal 60L (2.1%)
1 kg - United Kingdom - Lager (20.8%)
100 g - Flaked Barley (2.1%)

HOPS:
10 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 60 min, IBU: 11.68
15 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 30 min, IBU: 13.47
20 g - Bramling Cross, Type: Pellet, AA: 6.5, Use: Boil for 5 min, IBU: 3.56

MASH GUIDELINES:
1) Infusion, Temp: 64 C, Time: 62 min, Amount: 14.4 L
2) Sparge, Temp: 70 C, Time: 15 min, Amount: 18.6 L
Starting Mash Thickness: 3 L/kg


For some reason, I didn't hit my usual efficiency, so my OG was 1046, quite some points down. However, if this hits an FG of 1010, then that will give a more quaffable sub-5% beer, so Im not really bothered. Some of the crushed grains were over 6 months old, so that my be the reason.

Here is a blury picture of the sample. It looks (and actually tasted) like a brown ale to me, so we will have to see what the yeast contributes to it. The wort is chilling down from the 30 odd degrees C the wort chiller could get this down to in this heat, down to 17 in the brew fridge. I think I'll pitch at 22, which is the top end of the yeast specs, in the hope that once the yeast has hydrated and started, the wort will be down to 17. I'll keep you updated.