Trying my hand at creating an extract recipe

Interested to hear thoughts on the below. I am trying to keep things simple/low effort but still pimp out the extract brew process a bit.

Just want to know if I'm on the right track or if there are any glaringly obvious mistakes.

NZ Pale Ale – 5.5% ABV, 20 L Batch

1 Ingredients

Steeping Grains (BIAB / sous-vide)

• 200 g Bestmalz Carapils (milled) – body & foam

• 250 g Gladfield Light Crystal Malt (milled) – light sweetness, color

• 300 g Gladfield Munich Malt (milled) – malt backbone

Extracts

• 2 kg Hauraki Light DME → late boil (5mins)

• 1.7 kg Black Rock Light LME → flameout

Hops (NZ)

• 35 g Southern Cross → 20 min boil (bittering)

• 15 g Nelson Sauvin → 20 min boil (flavor)

• 15 g Southern Cross → flameout hop tea (resin/citrus)

• 35 g Nelson Sauvin → flameout hop tea (fruit/aroma)

Yeast

• SafAle US-05 → ferment at 17 °C for 4 days then increase to 20C

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2 Step-by-Step Process

1. Steep grains

o Heat ~4 L water to 65–70 °C (sous-vide or on stove).

o Place grains in a mesh/BIAB bag, steep for 20–30 min.

o Pull bag, let it drain. Do not boil the grains

2. Mini-boil for bittering

o Bring wort to a gentle boil.

o In separate French press, steep 15 g Southern Cross + 35g Nelson Sauvin 80 °C water for 20 min

o Add 35 g Southern Cross → 20 min remaining

o Add 15 g Nelson Sauvin → 10 min remaining

3. Flameout additions

o Turn off the heat.

o Stir in 2 kg DME + 1.7 kg Black Rock LME.

o Pour hop tea into wort.

4. Top up & chill

o Combine with cold water to bring final volume to 20 L.

o Chill to 18–22°C

5. Pitch yeast

o Sprinkle SafAle US-05.

o Ferment at 17°C for 3-4 days, then increase to 20C until FG is achieved.