I like to use a house blend for almost all my recipes, unless I'm going for a truly traditional take on a beer (ESB, pils, Bock).
40% Rahr 2-row
40% Wey. Pils
I can increase the Munich for "malty-ness" and color, the Pils for delicate beers, or the 2-row if there is a lot of specialty malts or total fermentables (which drown out the pils anyway).