Need some input for a Smokey Rye Pale Ale

Just looking for some input regarding the grain bill on this recipe. Not sure if I'm using enough Smoked malt to get the smoke flavor. I am not looking for a terribly intense flavor, just something to add a new flavor I guess.

I would also appreciate some input as to what hops I should use. I have Cascade, Aramis, Columbus, Summit and Chinook on hand.

On to the grain bill.

10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 64.5 %
3 lbs Rye Malt (4.7 SRM) Grain 2 19.4 %
2 lbs Munich Malt (9.0 SRM) Grain 3 12.9 %
8.0 oz Smoked Malt (9.0 SRM) Grain 4 3.2 %

For the hops, I was thinking maybe 1 OZ of chinook or summit at 60Min then 2 OZ of Aramis at 5 then another 2 OZ of Aramis at flameout. I am looking for a decent hop flavor without overpower the smoked malt. I am not sure how loading up on hops at the end will affect the smoke flavor. I can up the smoked malt to a full pound if that would help balance the hop flavor.

I've used 15% smoked malt on a porter once and it came out great. Some said it was a little too smokey, but I really enjoyed it. I can't help you much on the hops though, but I can tell you that with my porter, the smoked malt was the dominant flavor and aroma.

I make a rye IPA with some smoke character. I use 4oz/5gal peat smoked malt for just a touch of smokey flavor. It is definitely detectable, but not overwhelming. Smoke flavor is always up to the brewer though... some like a little, some like a lot. Guess you'll just have to experiment. In short... go for it!

Thanks everyone. I will probably stick to this grain bill for now and hope for the best.

The hops will be a shot from the hip