Originally Posted by BobBailey
Guess residual alkalinity plays a part too. Mash PH is 5.4 +/-.2 using a pound of acid malt.
Isn't your beer terribly sour with that much acid malt? I use about 2 ounces to adjust my mash pH (in a 6 gallon batch) and up to 3-4 ounces in a 10 gallon batch.
I like variety, so I don't really have a "standard" base for my IPAs. I like some with a grain bill similar to yours, with a nice malty backbone, but the next one I make might have 7% crystal in it. I sometimes make more English-y IPAs (but still with a lot of American C-hops) and sometimes I make huge hop bombs.
I have a beer on tap right now I've called "Hopworks" as it's not really the least bit balanced! It's 83% pilsner malt (Belgian), 8% crystal (a mix of light ones), and some munich to make up the rest. The next IPA I make will probably be 97% two-row, and 3% amber malt. Totally different, but that's what I like to do.