Yeah, there's nothing imperial about 1.032 OG. Either you forgot to put in 1/2 your extract, or.....that OG number is WAAAAY off.
ALWAYS take an SG/volume/temp reading of the cooled pre-boil wort while still in the KETTLE. (Take a sample, cool it, measure it).
ALWAYS take an SG/volume/temp reading of the cooled post-boil wort while still in the KETTLE.
ALWAYS take an SG/volume/temp reading of the cooled wort after transfer to fermenter.
ALWAYS take an SG/volume/temp reading of the cooled wort after TOP-UP in the fermenter fermenter.
When you switch to all grain (everybody does), take the same measurements at every step in the mash-tun, too.
ALWAYS stir your wort very well before taking a sample.
Always, continue to mix your sample in the sample jar to keep it from temperature striating.
always keep the temperature probe in the sample until seconds before you take your reading. If you want to be really anal about it, take a temperature measurement afterwards and use the average for your temperature correction.
You never know when you are going to run into a problem, until its too late to take an identifying measurement. if you have the data you can generally figure it out. If you don't you just kinda have to guess. It doesn't add that much time. Even taking all these measurements, I can do a full all-grain batch in about 3 1/2 hours total (from sanitizing...to pitching).
Oh, and if you take a measurement and it doesn't make sense or match your recipe....stop and figure out why, RIGHT THEN. You can possibly correct it, if there is really something wrong. But, there isn't much you can do about it 2 weeks later!