Extra ingredients recipe. Tips?

Hi guys,

Just moved from extract to all-grain, and now we have a bunch of leftover specialty grains. We've got 8 oz of each:

Belgian Aromatic
Biscuit
Special Roasted
Munich

Was thinking of making a batch of APA with 85-90% 2-row / pale ale as a base malt and tossing in the rest of these specialty grains. Will use a combination of Cascade/Summit (target 35-40 IBUs) and pitch with American Ale / California Ale yeast. Will any of these specialty malts clash with each other?

Any input appreciated!

i actually think these malts would work really well together.