American Pale Ale recipe help

I'm looking to brew a light-medium APA with good flavor and mild bitterness. This is recipe is my starting point. 5 gallon/ full boil partial mash:

Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.053 SG
Estimated Color: 6.0 SRM
Estimated IBU: 33.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 132.8 %
Boil Time: 60 Minutes

Ingredients:
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8.0 oz Cara-Pils/Dextrine (2.0 SRM)
8.0 oz Caramel/Crystal Malt - 30L (30.0 SRM)
8.0 oz Munich Malt - 20L (20.0 SRM)
8.0 oz Rye Malt (4.7 SRM)
2 lbs Extra Light Dry Extract @ 60
0.50 oz Centennial [9.90 %] @ 60.0
0.50 oz Willamette [4.00 %] @ 15.0
3 lbs Extra Light Dry Extract @ 10
0.50 oz Centennial [9.90 %] - @ 10
0.50 oz Willamette [4.00 %] - @ 5.0
Wyeast 1272

Any thoughts?

You may need more base malt with a higher Diastic Power to convert the rye. Munich 20L should have just barely enough to handle itself. You might need a pound of something like 2row in there. Sorry I'm not much help, I skipped partial and extract.

Rye and Munich can self-convert, so I wouldn't worry about the mash. I don't know how much flavor you'll be able to pick up from only 8 ounces of each, though.

The hopping is nice- sort of reminds me of Bell's Amber.

Yooper said:

Rye and Munich can self-convert, so I wouldn't worry about the mash. I don't know how much flavor you'll be able to pick up from only 8 ounces of each, though.

The hopping is nice- sort of reminds me of Bell's Amber.

Click to expand...

I've heard rye can overpower if too much is used. What percentages would you recommend?