I ended up with:
10.2 lb 2-row (I asked for 10 lb, my LHBS measured out 10.2 apparently)
6 oz. Crystal 15
4 oz. Crystal 45
Single infusion mash at 155, batch sparge.
1.25 oz Amarillo (7.8%) at 60, 15, 5 and 1 minute
Safale US-05
On its own, that looks like a very nice recipe for an IPA. I'm sure it will turn out great.
But I think this was actually the best answer.
"Got any victory, aromatic or biscuit. That would be an approiate sub."
Melanoidin is a toasty, but typically fermentable, malted barley. Unlike crystal which can be steeped to extract some of its sugars (or caramel, or cara__, or honey malt - whatever the maltster wants to call it), it
must be mashed for full conversion.
EDIT
An extensive test was done by another HBT member on the fermentability of crystal malt. The results showed that when mashed with a base malt, crystal malt will offer additional starch conversion, which would have been otherwise untapped by a steep. More importantly, mashing crystal malt with a grain with diastatic power will yield a more fermentable sugar contribution than you would have gotten from an equal amount of crystal put through a simple steep. That said, regardless of process, crystal malt still maintains some degree of unfermentability, however, it is far less unfermentable than original texts have led us (me) to believe.
best link I've ever been given
https://www.homebrewtalk.com/f128/testing-fermentability-crystal-malt-208361/
Back to my point...
Aromatic would have been a direct substitute (it is a Belgian version of melanoidin). Victory (US) and Biscuit (Belgian) would have also worked, but are slightly darker. US Special Roast, and UK Amber are even darker. UK Brown is the darkest of the bunch; toasted so much that it no longer has the enzymes required to self convert (which is why you can no longer make a Brown Porter with Brown Malt as your only base grain).
To go on the lighter side, you could have used Dark Munich (~16L) for a less dramatic effect, or to continue down the line, you could have went with Light Munich (~8L) or Vienna (~6L).
I know this is after the fact, but it could be valuable info if you in a similar situation in the future. Like I said, the grain bill you went with looks great for an IPA, but don't confuse the recipe contributions you get between toasted and crystal malts.
A bit off topic, but for the same reasons I noted above (toasted grains
must be mashed for conversion) it really makes me a little nuts when I see Biscuit lumped in with steepable grains like crystal and chocolate in an extract batch. It does a disservice to a new brewer, and for someone trying to learn about grains, it only adds to the confusion.
Joe