Homebrew-Starving Brewer Northwest Pale Ale (Brown)

I don't have a picture of this one, but the color and gravity were much different than I expected and so I'm looking at this one as an accidental American Brown Ale:

6 # Briess dry light malt extract
1.8 # Domestic C-20
.5 # Domestic Vienna
.5 tsp. Gypsum
.5 tsp. Kosher salt
1.25 oz. Cascade pellets, 6.3% A.A.
1 oz. Mt Hood pellets, 5.2% A.A.
1/4 tsp. Irish Moss
Packet of Safbrew S-33 (Edme strain)

Mash milled specialty grains with 1 gal. 168ºF water (with gypsum and salt)
Hold at 153ºF for 45 minutes, then lauter to kettle with 2 gal. 170ºF sparge water.
Dissolve malt extract in wort and fill to a volume of about 3 gal.
Bring to boil and add .5 oz. Cascade and .25 oz. Mt. Hood pellets. Add another .5 oz. Cascade 30 minutes into the boil and then .75 oz. Mt. Hood 60 minutes into the boil.
An hour and 10 minutes into boiling I added 11 cups of boiled water (212ºF) into the kettle to bring the volume back up to about 3 gal., and then added the Irish Moss 80 minutes into the boil.
At 90 minutes stop boil, add .25 oz. Cascade pellets, whirlpool and let rest for 10 minutes before chilling to about 80ºF.
Rack to carboy, straining out trub, and top up to 5 gal.
Prestart yeast in 2/3 cup sanitary (boiled) water cooled to 80ºF.
Stir wort and take a gravity sample. This brew had an O.G. of 1.059 (15ºP), far higher than I expected!
Pitch yeast and put on blowoff line.

Like I had mentioned earlier, the color was way off on this one, a very earthy brown that has only started to lighten after a furious first day of respiration and fermentation. The Safbrew yeast didn't take off as fast as the Danstar had on my IPA/ESB (more on that later), but once it did there was quite a dance party of yeast chunks swirling inside the carboy. After light internet research I determined that this yeast was based on the Edme strain that I had used quite often in my earlier homebrewing days. There are a couple of other strains made by the same company that I think I'd like to try in the future.
As far as early ideas for tinkering with this one, I want to change up the malt bill dramatically. I was surprised at how high the gravity got, so I could easily knock a pound of dry light malt extract off. In fact, I want to try the extra light next time and see if that helps at all. And the color undoubtedly browned up from the C-20, so that should be either partially or entirely replaced by Pale malt. I'll leave the Vienna in the recipe for now before I square it as the culprit.
The hops seem to be fine, around 46 IBUs. And I believe the profile is actually closer to what I was going for in the SBIPA, but in a less malty beer. Can't wait to try this brown beauty!

s b