In the end, brew for what YOU like to drink. If you find your APA is too malty/sweet or not enough, you can make adjustments next time.
+1 here. If you don't brew this and taste it you will never know. Your recipe is fine for an APA. It's the whole process not just the grains. Mash temp comes into play as well. If it ends up too sweet, has too much body, etc. Then adjust it for your next APA.
Some grain stuff.....
Another malt used to increase foam, head retention, and body.
Crystal malt and Caramel malt
The terms Crystal malt and Caramel malt are used interchangeably to describe a type of grain that undergoes a special stewing process during malting resulting in a crystalline sugar structure inside the grain's hull. These grains give a sweet, caramel flavor to the finished beer and can almost always be used as steeping grains by extract brewers. This type of specialty grain can be easily made at home from any base malt.
Munich Malt has a malty sweet flavor characteristic and adds a reddish amber color to the beer. It has enough diastatic power to convert itself, but needs help from another malt, such as 2-row malt, to convert other grains.
Vienna Malt is a kiln-dried barley malt darker than pale ale malt, but not as dark as Munich Malt. It imparts a golden to orange color and a distinctive toast or biscuit malt aroma to the beer.
Toasted malt that adds a "Nutty", "Biscuit", "Baking Bread" and/or toasted flavor to English ales.