My first APA, expert advice someone?

Hell, first time brewer from Sweden here! This is what I will attempt brewing on saturday, what do you experts say?

Recipe: MyAPA
Style: 10A-American Ale-American Pale Ale

Wort Volume Before Boil: 7.00 l
Wort Volume After Boil: 6.30 l
Volume Transferred: 6.30 l
Water Added: 16.70 l
Volume At Pitching: 23.00 l
Final Batch Volume: 23.00 l
Expected Pre-Boil Gravity: 1.010 SG
Expected OG: 1.052 SG
Expected FG: 1.013 SG
Expected ABV: 5.2 %
Expected ABW: 4.1 %
Expected IBU (using Tinseth): 37.5
Expected Color: 26.4 EBC
Apparent Attenuation: 74.8 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 23 degC

Fermentables
Belgian Caramel Vienna Malt 0.225 kg (5.9 %) In Mash/Steeped
US Carapils Malt 0.110 kg (2.9 %) In Mash/Steeped
Extract - Light Dried Malt Extract 0.500 kg (13.0 %) Start Of Boil
Extract - Coopers Light Malt Extract 3.000 kg (78.2 %) End Of Boil

Hops
German Perle (8.0 % alpha) 30 g Loose Whole Hops used 60 Min From End
German Perle (8.0 % alpha) 10 g Loose Whole Hops used 15 Min From End
US Cascade (4.5 % alpha) 10 g Loose Whole Hops used 15 Min From End
US Cascade (4.5 % alpha) 30 g Loose Whole Hops used 5 Min From End
US Cascade (4.5 % alpha) 30 g Loose Whole Hops used Dry-Hopped
German Perle (8.0 % alpha) 10 g Loose Whole Hops used Dry-Hopped

Yeast
White Labs WLP001-California Ale

Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name:Steeping 30 min
Step: Rest at 68 degC for 30 mins

Welcome! Your pale ale looks good.

I was in Sweden and Denmark last summer for six weeks, it was extraordinary.

I like your choice of Hops. It is hard for me to tell about the rest as it is all in metric.

Enjoy!

23 C = 74 F. That seems high. Try an keep it below 70 F (21 C).

If you drop the Perle in the dry hop, you will have something close to Sierra Nevada Pale Ale.