I agree with that for an IPA. For a IIPA I like to get up around 1.085 or so. Most of the extra gravity points on the IIPA come from simple sugar, so it's not that much heavier.
I like shooting for between 1.070 and 1.080. Ferment down to the low teens and you're still pushing 8.5%. I think 8-8.5% is the best range for the style, while still ensuring the necessary attenuation.