Wow, all very useful and thoughtful suggestions, thanks everyone. This forum is quality.
I'd love to try dark munich, but unfortunately here in Korea I can only get light. Also, I can only get Weyermann or Briess, so the pale is Weyermann.
I too tend to prefer roast barley over chocolate, but I've made a lot of stout-y (roast barley-heavy) beers lately and wanted to try something milder.
I'm gonna bump up the munich to 33% and double the roast to 2.5%.
Original Gravity: 1.076
Final Gravity: 1.019
ABV (standard): 7.38%
IBU (tinseth): 55.35
SRM (morey): 46.46
FERMENTABLES:
2 kg - German - Pale Ale (51.9%)
1.25 kg - German - Munich Light (32.5%)
350 g - American - Chocolate (9.1%)
150 g - German - CaraMunich III (3.9%)
100 g - United Kingdom - Roasted Barley (2.6%)
HOPS:
18 g - Magnum, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 55.35
MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 60 min, Amount: 8.1 L
YEAST:
Wyeast - London Ale III 1318