american amber ale attempt??

So my next brew is going to be an original american amber recipe. I'm looking to make an easy drinking house beer, more on the maltier side with lower bitterness, but moderate hop flavor/aroma. does that make sense. Anyhow, I just wanted to run the recipe by you guys to see if any modification should be made.


MALTS
70% eff
OG: 1.060
FG 1.015

9 lbs two row (77%)
1 lbs light (8srm) munich (8.6%)
1 lbs crystal 60L (8.6)
.625 lbs crystal 40L (5.3)
.062 pale chocolate 350srm (.5%)

I am familiar with the flavor of munich, but will one lb be enough to be noticed? Crystal malt totals 13.9% and I plan on mashing at 154 for malt forwardness. No need for and carapils or anything due to the crystal malts...correct??? Pale chocolate is just for the color.



HOPS - 26 IBU's

.5 oz amarillo (60 min) 14 IBU's
.5 oz cascade (FWH) using 20 minute bittering additions 6.4 IBU's
.5 oz amarillo (5 min) 5.1 IBU's
.5 oz cascade (1 min) .5 IBu's
Dry hop - to be determined??

Maybe another hop to add in in the last 10 minutes or so.....centenial???

US-05 fermented cool....


Any thoughts?

 

Looks tasty. If you're taking requests, I'm a big fan of centennial or simcoe