looks lke a lot of aromatic to me... lots of IPAs use vienna or munich, and I've had some success with special B- similar to Arrogant Bastard..
personally, i like my IPAs and especially IIPAs dry as hell. i've started mashing 150-151 and i'll throw in a half pound or pound of dextrose too, just to make sure it finishes nice and dry. thats just me though..
Fermenting: 12g Elevated Line California Lager
Kegged: Elevated Line Toast IPA, Founder's Breakfast Stout Clone, Elevated Line Blonde, Elevated Line Christmas Molasses Porter
On Deck: Death by Dunkel, Mango Lambic?, Barleywine, Wheat, Cali Lager, Pilsner, Honey Porter, etc., etc...