How do people feel about biscuit malt in an American IPA? Did some searching on here and saw a few IPA recipes with biscuit malt in them. Sounds like an interesting idea and I have a 1/2 lb. of biscuit malt I never got around to using.
I love biscuit malt in basically every style. 1/4 lb for a very subtle layer of flavor, 1/2lb for a noticeable toasty, grainy taste. I say go for it, but start with 1/4lb. It works way better in conjunction with crystal malt, IMO.