I definitely agree with the darker/maltier base malts. Munich as part of the grist helps keep the malt backbone. I would add to mash a little higher than you would for a "normal" strength beer. This will help keep you from going too dry, losing malt flavor and body. Also, to keep hoppy beers from becoming too bitter, use smaller bittering additions (or use FWH) and more late additions. If going for a particular style, aim for the low end of the style, or maybe just under what the guidelines say.
I did a session APA, basically using the Ordinary Bitter stats and using American malts and hops, mashed at 156-158. I got OG 1.032, FG 1.014, and IBU about 27-29. I used Columbus hops, and I thought the bitterness was a just a little too much, but it's otherwise really good. Next time I'll use less bittering hops, or maybe a smoother hop.
Session saison at OG 1.032, FG 1.002, IBU about 18, 4% ABV, using Styrian Golding and Strisselspalt was perfect!