Just a couple of things I'd consider. One, in order to use the pale malt and two-row (same thing), you have to do a mash with them. That's perfectly fine, and easy to do, but you'll have to go longer than 30 minutes. You'll want to use 1.5 quarts of water per pound of grain (so 3 quarts total) and bring the water to 165. Add the grain bag, stir very well making sure to thoroughly wet the grains, and check the temperature. You should be at 150-158 degrees, which is perfect. Cover, and hold it there for an hour.
After an hour, lift up the grain bag and pour 170 degree water over the grains in a colander into your brewpot. You can use up to 1.5 gallons of hot water for this.
Then you can top up to your boil volume and proceed with adding your extract.
About the extract- I'd definitely NOT use the amber LME. It already has crystal malt in it, that's why it's darker than the light LME, but you've got crystal malt in your recipe already. You may be doubling the crystal malt inadvertently. I'd go with pale LME or extra light DME.
For the hopping, most IPAs have a few more hops in them, and I think with IBUs of 65ish, you'll want some flavor hops. I'd use an ounce at 15 minutes, an ounce at 5 minutes, and keep the flame out hops and dryhopping. You'll have a bitter beer without the flavor hops to balance it out if you don't have flavor hops and more aroma hops.
If you want a maltier backbone, one thing you can easily add is some Munich malt or Vienna malt instead of the two-row, and I'd even boost that up to 2 pounds or so. 2 pounds of Munich malt in your mini-mash can make a nice malty backbone for your IPA without being sweet or cloying.
I don't mean to be critical- you've got an excellent start there on that recipe. I would drink that!
