3lbs of crystal is too much. Crystal malts add unfermentable sugars. Also, 2 lbs of Munich will make a very malty beer if that's what you're going for.
A good base IPA Recipe includes ~11lbs base malt, and 1 lb crystal (I like C40 for IPA). You can sub in .5 to 1 lb of Munich to add body and depth (melanoidins). For the hops, use an online calc (beer calculus is free) to achieve your desired IBUs, I like them right around 60. I try to get around 20 IBUs from the first addition and all the rest from 10, 5 and 1 minute additions. This will give you lots of hop flavor and aroma without being super bitter. A 30 minute addition doesn't really do much but inefficiently add IBUs without adding any flavor. Dry hopping is always good for an IPA.