Beer! (First post, Autumn Amber Ale)

Well I have dozens of recipes I have previously made lying around so I figured I might as well share the best ones with the world (with a few suggestions on improvements).  You may notice some details missing in a few recipes but that's because I am working off of handwritten notes that are up to 18 months old and cannot remember what was precisely done there.  If you are trying a recipe that I skipped something on and want some advise on how to move forward, feel free to e-mail me for suggestions.

First up is an Amber Ale that I made in the fall of 2012:

Autumn Amber Ale
OG: 1.054
FG: 1.017
ABV: 5.2%

35 minute steep 2 oz. Special B, 8oz. Caramel 80°L, 2 oz. Roasted malt at 152°F in 2 gallons of water

10 minute off burner steep

5 minute 6 lb addition Gold LME malt

80 minutes to rolling boil, 1 oz. Hallertau (bittering) hops added (I really need to get a gas burner to speed up the boil)

50 minutes after boil start, 1 oz. Fuggles (aroma) hops added

60 minutes into boil, removed from burner to ice bath

70 minute cool down to 78°F, original gravity 1.054, activated Wyeast #1056 dry-pitched

4 day primary fermentation, transferred to carboy

11 days transferred to bottling bucket, 1.017 final gravity at 64°F ABV of 5.2%, bottled using 5 oz. Brewer's Best priming sugar

Opened first bottle 20 days later.  I was hoping for a little more hop, would add another 1/2 oz of Hallertau