American Amber Ale brewed and now fermenting

The amber ale was fermented this past weekend. Last year, due to the Oktoberfest lager failure, I had to bring out different beers for the party. One of the beers was the amber ale. It was wildly popular at the event, so I decided to make it again. Last year I followed a simple extract recipe. This year I decided to do an extract recipe, but I changed the specialty grains, hops, and yeast. I made sure to use three great American hops: Columbus for bittering; Cascade for flavor and aroma; and Centennial for flavor and aroma. I really think this hop blend will improve an already popular beer. I used the Whitelabs California Ale yeast, which is a good well rounded yeast that can be used for a variety of American beers. It is a clean yeast, which will allow the grain and hops flavor to come through. This beer will not go into a secondary and will be kegged the week of Oktoberfest, after a 2-3 week fermenation. It will be second tap at the Oktoberfest Kick-Off event. I think the beer will be a nice complement, due to its similar color to the Oktoberfest lager, and the fruity and hoppy flavor will be a contrast to the smooth tasting lager. The beer should taste similar to a pale ale, but with a bit more character.