I usually find if I'm making a hoppy American IPA, or some other sort of hop monster, I'll generally just use a cheap home grown malt. But MO for pretty much anything else.
I just tried it for the first time in an American Amber, tasting pretty good so far, definitely maltier than previous versions of my recipe using Joe White pale malt as base.
Thanks for the positive feedback, should of done more research & a not a rush purchase I gues.
As noted I have those other grains & some hersbrucker, POR,cascade & goldings to play with if anyone has spare time for some idea's.
I put down a Hobgoblin clone yesterday using 4.5kgs of MO and the rich, biscuity flavour from just chewing on the malt is great. Hopped with Fuggles and Styrian Goldings, smelling good.
I hear Cascade can go well in this sort of beer as aroma/dry hopping too.