Tips on a pale ale recipe

[Motorbikeman]

I want to make a plain(ish) ale that my friends would probably enjoy more.

Found this    23L
Extra pale malt 4.3kg
Light Crystal malt 95g

Challenger  35g   start of boil
EKG          23g   end of boil

Seems simple enough  but I would like to add that toasty/roasty aftertaste to it...

How would I adjust the grain bill to give it the taste i'm after.

Thanks.     

[Drum]

You could add some Vienna if you have it. Or try toasting a few hundred grams of pale malt in the oven.

[molc]

Pale chocolate or biscuit malt could also work, but you need to watch your colour with pale chocolate on a pale, as it will end up more an amber. Vienna works as well.

[Motorbikeman]

Could you suggest a %  of vienna or biscuit ,  Without making it too dark.

My corona mill is out of use so I buy crushed custom kits now. They are very handy with no need for scales and dust all over the kitchen .
  I guess that rules out roasting my own.   

[Drum]

I'd try something like dropping the pale to 4 KG and add 0.5 kg of vienna

[Motorbikeman]

Thanks.  Going to give this a lash as soon as my  ferm fridge is free.
Recipe: Session Pale Ale
Brewer: Motorbikeman
Asst Brewer:
Style: English IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 28.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.045 SG
Estimated Color: 9.6 EBC
Estimated IBU: 26.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.00 kg               Pale Malt, Maris Otter (5.9 EBC)         Grain         1        87.0 %       
0.50 kg               Vienna Malt (6.9 EBC)                    Grain         2        10.9 %       
0.10 kg               Caramel/Crystal Malt - 30L (59.1 EBC)    Grain         3        2.2 %         
35.00 g               Challenger [7.50 %] - Boil 60.0 min      Hop           4        26.3 IBUs     
23.00 g               East Kent Goldings (EKG) [5.00 %] - Boil Hop           5        0.0 IBUs     
18.00 g               Tettnang (Tettnang Tettnager) [4.00 %] - Hop           6        0.0 IBUs     
1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         7        -             


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 4.60 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 13.70 l of water at 74.8 C          68.9 C        45 min       

Sparge: Batch sparge with 2 steps (5.76l, 14.85l) of 75.6 C water