Originally Posted by Rentachik
I have had really good luck with tossing in a pound of sugar to dry the beer out. I don't really know why it works. I heard the guy at LHBS talking about it. So I gave it a try and so far so good.
It's a good technique to use for bigger beers, like Imperial IPAs, but it's entirely unnecessary for the IPA you're trying to produce. If you mash low (150-152), aerate well, and pitch a healthy amount of yeast, your beer will be in the 1.010-1.012 range without the sugar.
With regards to the dry hops, personally I wouldn't make an IPA or BIPA/CDA without them. They make or break a good IPA.