smoked pale ale

I'm thinking about doing another experimental batch next week. Any suggestions before I actually put things in motion would be appreciated. I literally just made a smoked stout that knocked everyone's socks off, so I'm interested in doing something different since I still have some smoked malt left.

Smoked Pale Ale
5.5 lbs, Marris Otter
3.0 lbs, Briess 2-row pale malt (smoked myself with maple wood)
0.25 lbs, Crystal 20
0.25 lbs, Crystal 40
0.25 lbs, Munich

Single step mash at 154°F.

1 oz amarillo (first wort hopping)
1 oz amarillo (10 min)
1 oz amarillo (0 min)

Expected OG (75% efficiency) = 1.052

Ferment with Wyeast 1056

(In the interests of full-disclosure, the base recipe was adapted from Jamil's pale ale recipe.)

I'm not sure how the smoke will meld with the citrusy hops. Might be worth blending a really hoppy pale ale (Thre Floyds Alpha King if you can get it) with an extra smoky rauchbier (Schlenkerla Marzen) is a glass just to see how it tastes.

Recipe looks solid otherwise, but I doubt you'll be able to taste .25 lbs of Munich in such a flavorful beer. I'd up it or just get rid of it.