Help evolving a Smoked Pale Ale recipe

[AtlChief]

Hey all,
I'm made a Grodziskie inspired beer, but w/ home smoked malt. (Used Apple wood smoke).
I mainly did this as a test to see what Apple Wood smoked malt would taste like in a beer, but I ended up really liking the result! Dry, clean, w/ a solid smoke flavor that had a hint of fruity flavor to it. My only complaint is that it may have been a bit TOO blank of a canvass, so the smoke was almost the only flavor. I'm trying to evolve it now, to add a bit of a toasty/bready backbone. I was thinking of a 1/2 lb of Munich or Brown malt, or maybe even a light Crystal...

Anyone brewed this type of beer before, or have suggestions for a good malt or two to add in as evolution?

Here are the recipe details:

OG: 1.046
FG: 1.006
ABV: 5.25%

IBU: 40

4 lbs Maris Otter (1 lb of it smoked w/ apple wood)
4 lbs 2-Row (1 lb of it smoked w/ apple wood)
1 lb flaked pats

40 IBU of chinook at 60 mins.

Cal Ale yeast @ 65F

 

[Double_D]

I think half a pound each of vienna and crystal 20 would be nice.

 

[AtlChief]

What character does Vienna give? I haven't used it yet.

 

[Double_D]

It's a little bready, at least that's how I'd describe it. Paired with the C 20, it should fill out your flavor profile but still be subtle.

 

[AtlChief]

Awesome. I'll give it a try. Thanks Double D!