Yeah right, all you know about predicting the yeast attenuation goes down the drain when a regular 1056 American ale yeast decides to go nuts and attenuates 94%. Nothing out of ordinary, regular amber ale recipe, but this yeast was really up to beat the hell out of the whatever sugars were left. Check the fermentation profile below.
OG was 1.054, FG at amazing 1.003.
I saved the yeast cake for a while but was afraid to re-use it and decided to dump the monster before it was too late :-)