I remember when I wrote my first recipe. It was also an extract. My friend recommended that the extract I used be pale as it is easier to duplicate what you made if go all grain. If you plan on going all grain in the future and you wish to take this advice, find out what grains and at what ratios go into the extract you are using. Then add those to your specialty grains.
Also, I would leave it in primary for 2 to 3 weeks and then move to secondary. Fermentation is the only thing primary can be good for. The yeast will do a better job of cleaning up after themselves after fermentation with a larger cell count thus leaving you with a cleaner beer. I used to do the 123 method (1 week prim., 2 week secondary, 3 week age) and have moved to the 3 week prime, minimum 2 week secondary, minimum 1 week aging method and find that beer is superior in every way to the first method I used.