Those grains need to be mashed. Put them in water around 150F and keep it at that temp for 30-45 minutes. Having the crushed grain loosely in a bag for that would be great. At that temperature the enzymes in the grain will change the starches to sugars. It will taste sweet at the end. Boil it for a minute after you strain out the grains so that the newly made wort is sanitized.
When you are done you will have done a partial mash brew! Moving on up in complexity of your brews. This technique lets you make more varied recipes.
This is a 22L+ batch of IPA? You could easily double the hops if you want a hoppier beer. Maybe brew it once with current ingredients, and once with the double hop to see what it does?
