Feedback on oktoberfest ale recipe

I adapted an oktoberfest lager recipe to accomodate my newness to homebrewing, temperature constraints (it's very hot here and will be for a while) and equipment.

Ingredients:

-3.3 lbs. gold malt extract syrup
-3.3 lbs. amber malt extract syrup
-1 lb caravienne crushed grains
-2oz Hallertau
-Wyest European ale yeast
-3/4 cup priming sugar

Process:

-Steep caravienne for 20 min at 155F
-Bring syrups to boil for 2-3 min
-Remove from heat and add hops
-Boil for 60 min
-Add to water at 80F to fill 5 gal
-Pitch at 68F
-Ferment for 2 weeks (or until stable)
-Bottle 3-4 weeks


Thoughts? Anything I should change or do differently? Thanks for the feedback!

Looks good, but if there's any way you can bring/maintain the fermentation temps down to the low 60s that would be even better.

Grats on your new Ale! Sounds delicious!