That's a nice bill for an APA. I don't know that I'd ever do it but I do like a little caramel character in my APA. So much so it may be "out of style." On of my favorites it the Carinal Pale Ale from Nebraska Brewing Co. If I remember the "Can You Brew It" correctly they use 15% caramel malt and 5% Munich for some caramel and bread character. I use 90% 2-Row and 10% C-60. I've considered subbing half of the 2-row for Pilsener just to see if that adds more depth.