Need critique on Pale Ale/Amber Ale

I've got the following Pale Ale recipe planned and as it's my first attempt at a pale ale I thought some feedback might be welcome:

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 10.81 L
Estimated OG: 1.053 SG
Estimated Color: 13.6 SRM
Estimated IBU: 38.2 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.20 kg Pale Dry Malt Extract (8.0 SRM) Dry Extract 42.86 %
1.40 kg Coopers Amber LME [Boil for 15 min] Extract 50.00 %
20.00 gm Centennial [10.00 %] (60 min) Hops 14.9 IBU
15.00 gm Amarillo Gold [8.50 %] (Flameout)
15.00 gm Centennial [10.00 %] (Flameout)
15.00 gm Amarillo Gold [8.50 %] (30 min) Hops 7.3 IBU
15.00 gm Amarillo Gold [8.50 %] (15 min) Hops 4.7 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.20 kg Dextrose (0.0 SRM) Sugar 7.14 %
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale



I realize that it'll be coming out a bit of a copper color but that's not necessarily a bad thing in my opinion. Will this be too hoppy for a pale ale? Any suggestions on what I could do to improve it? Is this actually not a pale ale but rather an amber ale?

Do keep in mind that I live in Thailand and brewing ingredients are very hard to come by. The only thing available locally from that list is the Coopers amber LME, which is why I threw it in there (to conserve my pale DME).

Considering the lack of availability of specialty grains, I will assume you can't get any to steep. So in that case I think your recipe is great, but ditch the sugar. I think that would contribute to a pale ale being to dry at that gravity level.

Ah sorry! I forgot to mention that I do actually have specialty grains available, but not that many (a friend came to visit from the US recently and he brought me some goodies )

I have:

Crystal Malt 20L
Carafoam
Black Patent
Chocolate Malt
Honey Malt
Caravienne
Caramunich

a decent pale ale could use .2 kg or so of that crystal 20

Wouldn't you want to reduce the amber LME when adding the crystal 20?

id ditch the amber extract for more pale and use 0.2-0.5kg of crystal/cara malts, whichever one(s) you want.

Hmmm, I guess I could. Thing is I'm in short supply of the DME but I guess I could compensate for my next batch. Maybe I'll work on a proper Amber/Brown next ale instead. That way I can use up some of the Amber LME. Or a stout perhaps.

Anyway, how's this looking:

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 10.81 L
Estimated OG: 1.049 SG
Estimated Color: 7.5 SRM
Estimated IBU: 39.3 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.30 kg Pale Dry Malt Extract (8.0 SRM) Dry Extract 44.83 %
1.30 kg Pale Dry Malt Extract (8.0 SRM) Dry Extract 44.83 %
0.20 kg Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.90 %
0.10 kg Carafoam (2.0 SRM) Grain 3.45 %
20.00 gm Centennial [10.00 %] (60 min) Hops 15.8 IBU
15.00 gm Centennial [10.00 %] (Flameout)
15.00 gm Amarillo Gold [8.50 %] (Flameout)
15.00 gm Amarillo Gold [8.50 %] (30 min) Hops 7.8 IBU
15.00 gm Amarillo Gold [8.50 %] (15 min) Hops 5.0 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale