Black Rye IPA take 3

Grain Bill:

10 lbs Pale Malt (2 Row) US Grain
2 lbs Rye Malt Grain
1 lbs Caramel/Crystal Malt - 10L
10 oz Blackprinz
10 oz Special Roast
2.0 oz Carafa I

(So substituting 10 oz. of  Blackprinz for most of the Carafa.)

5 gallons at 165 was about perfect, if not a smidge low - read the initial temp as 152 but I usually don't lose any and it was 148 when I finished.  Which makes me wonder about that last run taking so much ice to drop the temp...  Batch sparged at 168. 

60 min .75 oz Warrior [15.4 %]
45 min .25 oz Warrior [15.4 %]
10 min 1.0 oz Cascade [6.4% AA 5.9% BA]
10 min 1 tsp Irish Moss
5 min 1.0 oz Citra [14.1% AA 5.9%]

Tried using the new cooling coil and it was a cluster from start to finish: couldn't keep the cold water running through the coil.  Clearly, engineering will be required.

Initial SG: 1.052
Final SG: 1.006

The huge difference between initials between this run and the last - with essentially the same grain bill and apparatus - makes me suspicious, and I caught myself wondering if I read the wrong side of the thermometer.  52 C (my thermometer doesn't have the third digit written on...) would be about 126 F, which would explain why the last batch needed so much cooling, but then I'm wondering if I would have got as _much_ SG out of the last one if the temp was _that_ low.