I use 10% or so of toasted raw wheat in most of my APA/IPAs. It's more like victory/biscuit malt for flavor and saving a buck or two. It gives me a house flavor. With those high kilned malts you should have all the malt flavor you could need. With American 2-row you need some crystal malt for flavor. The grain bill would make a good märzen.
Everything is better with a beer.