Originally Posted by Skelator
imho thats a bit too much crystal for that much malt. i think it may impart too much of a caramel sweet flavor. Personally, i use about 5-10%, youre almost at 15%.
I agree. This might be a little sweet. In the long run you might try something more like this:
1/4 # crystal 20
1/4# crystal 60
1/2 # Munich (I prefer Vienna though)
The munich should help give a little malt flavor without the sweetness that the crystal can leave behind.
Don't be afraid of other malts. Biscuit malt and Honey malt can also be worked into an IPA recipe with great success.
Try this one...let it mature...make a detailed assessment of what you like and don't like and then try again. This recipe is close enough that I think you should only make moderate changes each brewday. Cheers!