Personally for an IPA I would not use the peated malt, it has too harsh of a flavor for this style IMO. I think it is Briess that has a cherry smoked malt and I think 8oz in a 5 gallon batch would be a good starting point.
No yeast, no beer. No beer, no civilization. Therefore, we really have yeast to thank for all our modern-day conveniences and tasty beer
*Member: The HBT Sweaty Fat Guys Cigar club