I let crushed grains hang out too long

So I have had a few pounds of cushed vienna malt for over 3 months now.

I am sure it is still viable in the way of sugars/starches... however I dont know about flavor.

So I still want to use it, but I figure it would be best served making a bigger beer by adding more malt to give more flavor.

2# vienna,
5#light DME
8oz Crystal 10L
2oz Cascade
How do you think I can alter that to make a bigger DIPA or something? More malt + More hops, but how much and of what kind?! I am thinking centennial hops, but I am unfamiliar with how much is neccessary. Bitterness is good, aroma is REALLY good.

I would add another pound of freshly milled vienna and go for it, worst thing that could happen is it taste like miller lite.

Use it and stop being a poosy about it!