That was a crappy brew session!
I missed my normal efficiency and only ended up at 1.040, plus I misread the package of hops and used too many, so ended up with 32 IBU instead of 26.
Since this is probably too light and bitter, and I used the white labs cream ale blend, I think I'm going to lager it for a month or so after a few weeks in primary and see how it turns out. Hoping that will give me a light, crisp, dry, tangy beer and reduce some of that bitterness.
EDIT: Turns out SWMBO is working all day Saturday, and it's going to be cold and rainy here (I brew indoors), so I'm planning to re-brew this and try to actually hit my numbers this weekend. The full plan is to transfer the original brew to secondary and scoop out a 1/4 cup of yeast slurry to pitch into the new brew. Ferment the new brew (and continue conditioning the original brew) at 65ºF for 2 weeks, then drop the temp to 35. Leave the new brew in for 1 week to clear, and the original will stay in for 4 more weeks to lager. The original is shaping up to be some sort of light American-Alt, based on color, IBU, and hybrid nature.