Kitchen Sink Red Lager - German Pils

Chose German Pils style based on recipe facts. The brew isn't a german style pils. added corn and red wheat to keep it light but also red wheat for color.

Mashed at ~75c (around 165F +-) 60 minutes the malts and corn. Sparged with 3 quarts and added to wort. Boiled 90 minutes with 1st hops, Galaxy, then 2nd hops, U.S. Brewer (this isn't in the hops list so I corrected a northern brewer), at 30 minutes. Added sugar and irish moss at 20 minutes then 3rd hops, East Kent Golding at 5 minutes. Used ice (5 liters ice block, wasn't enough to cool fully but dropped to 110F) to cool then pitched the wyeast 2007 when cooled. I started the smack pack at the start of brewing but it took longer than I expected. Wort stayed around 110F after ice so let cool while yeast developed. Added clarityferm for gluten reduced brew.
I also ferment in a fast fermented. Will add fermentation notes.
I did not get the efficiency that I expect, usually 70-75%, so my OG is lower. First time using corn so that may have been an issue but still OK.
Fermentation took off after 24 hours. Brew temp stayed at 72F for the brew cycle, no I'm not worried about a lager at 72F.

1.01 FG at one week. clean flavor, touch of hops but not IPA level. Not much on the malt end, clean finish. Will let clarify for another week and check.
Took a long time to clarify, I'll probably remove most of the hulls/husks if I brew again. Final was very good after a two weeks, clean, smooth lager flavor and finish.