Obviously it is all personal preference but when I make APAs or (American) IPAs I try to down play the malt character. There are a few recipes I have that take exception to thins, but as a general rule malt complexity is not what I am going for in an IPA. I want the beer to be quaffable and when you have a malty backbone going on it tends to clash with the hops and, at least for my palate, takes away from the beer. A very simply malt bill, a little crystal to balance the hops and I call it good.
Agreed, but with the extra pop of an DIPA, you need a little extra malt to keep the balance. Malt should def be in the background.
Ever had Pliny the Elder? Simple grain bill. 2 row, a little sugar, a little cara/crystal malt malt. My IIPA is about the same as my IPA only I add sugar to bump up the OG and use a slightly higher grain bill. Still keep the malt way toned down. In fact, for a good IIPA I would even suggest to keep the malt more in the back than even an IPA. It should be all about hops and little else. Malt should be just there enough to balance everything else