Two thoughts. First, to make a light colored extract beer, you might think about using a technique called late extract addition. First, you steep your grains (per your recipe above, although I think I would use the full amount of water you will be boiling rather than 1 gallon). Then bring the water to a boil, take it off the heat and add 1/4 - 1/3 or so of the extract, stir like crazy, return to the heat, bring back to boil while stirring like crazy. Add other additions like hops per your schedule. Then, in the final 5 or 10 minutes, take the pot off the heat and add the remaining extract, stir like crazy, etc. This will reduce the carmelization of your wort and produce a lighter color in your beer.
Do you use Beersmith or some other software? You plug in your hops schedule and it will approximate your bitterness in IBUs. If you know a beer that you like, you can check their website and see if they list their IBUs. For example, I'm a big fan of Goose Islands Green Line pale ale and the site says its got 30 IBUs. The thing is that IBUs by themselves don't tell you the whole story, its about balance with the maltiness of the beer.
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good recipe? or bad idea?
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