Critique Mah Coffeh Stout

Recipe Type: Extract
Yeast: White Labs WLP004 Irish Ale
Batch Size (Gallons): 5
Anticipated Original Gravity: 1.059
Anticipated Final Gravity: 1.015
Boiling Time (Minutes): 60
IBU: 29.1
Color: 47

6.6 lbs Dark LME

Steeped 45 min:
1 lb 60L Crystal
1 lb UK pale malt
.25 lb Biscuit
.3 lb roasted barley
.3 flaked oats

1 oz Fuggles (60 min)
1 oz Fuggles (Flame out)

8 oz lactose (15 min)
1 tsp Irish moss (10 min)

4oz cold extract coffee in secondary

First time making a stout. Based off McAustin's Mocha Stout. Thoughts?

Lose the pale malt in the steep, or up it to 3 lbs for a partial mash. Steeping base malts is a no no.

I would also recomend a light extract, and getting the color from the specialty grains, because you don't know what ingredients make the darker extracts, and light ones are usually just 2-row.

Can you elaborate on why I shouldn't steep the pale?

I think I figured it out after some quick research. I guess I'll be delving into the realm of a mini-mash. I'll hold the steep around 150-155 (making sure not to get above 165) for 45 mins or so to try and extract some fermentables.

Steeping base malts contributes flavor and color right? Without a mash I'll get no convertable sugars... Still new at this, thanks for your help.

Edit: As I was researching, the water temperature rose to 165-ish. Awesome. Here's hoping for no tannins...