Effects of De-bittered Black Malt

I am putting together a recipe for my next brew day and thought I'd try making a Black IPA. To do this, my intent is to take a standard IPA recipe and add enough Debittered Black Malt to bring it to a black color. According to Beersmith, that's somewhere between .5lb and .75 lb for 5 gallons. Aside from that malt, there's 14.75lb of grain, so the black malt wouldn't be too much of the total. Would the addition of black malt severely affect the flavor? Has anyone used it before?

Thx

I'd go wth Carafa III de-husked (special), if you can find it. It'll add less bitterness and roastyness in the amounts that you posted above.

Great! I'll do that! Thanks!