My second attempt at wheat

Here's what I put into the fermenter this Thursday:

6.6 lbs Muntons Wheat LME at boil
9 qt H2O
1 oz Centennial hop pellets into cold water
1/10 oz Amarillo whole hops at boil
1/10 at 12 min
1/10 at 24 min
1/10 at 36 min
1/10 at flameout of 48 min
Topped off with 2 gallons cold water
Chilled fermenter bucket in ice water bath, down to 84*F in 15 minutes.

Pitched Nottingham dry yeast, OG 1.058

Any comments/predictions?

If you were trying to make either a German or American Wheat beer, using British Ale yeast won't give you what you were aiming for.

I've always found that too much wheat with an ordinary ale yeast makes a pretty bland beer.

If I remember my US measures properly, 9 qts is about 9 liters. Did you mean 19?

Most of the flavor in a wheat beer comes from the yeast. Nottingham is a pretty neutral yeast and won't give flavor/aroma you're looking for in a wheat.

Should come out fine and be drinkable, but I would use a wheat ale yeast next time.

9 quarts is correct....after adding the LME I had 3 gallons in the kettle, added 2 gallons in the fermenter for a total of five.

I used a liquid yeast WLP 180 IIRC on my last/first attempt. It did not finish as "clean" or "crisp" as I had expected. That's why I tried the Nottingham.