I’ve basically hit upon a go to grain bill for my IPAs. Basically 88% 2 row, 8% Cara-pils(for mouthfeel), and 4% sugar(for dryness). I like my IPA’s dry with no caramel in them. You could make this more “English” by substituting a bit of two row with Crystal. Anyhow, now I’m trying out some different hops in the beer for aroma and dry hopping. This time will be using Summit, Galena, and Amarillo. Changed my mashing to a thinner mash. Tried going to 1.25 qt per pound grain but was getting poor efficiency. 1.5 qt per pound seems to work best with my equipment. When mashing low it’s always good to bring the mash temp up to mash out, so after an hour fire up tun and bring up to 168F slowly. This will make sure all the sugars convert.

5 gallons

Estimated OG: 1.069
Estimated FG: 1.013
Estimated Color: 4.5 SRM
Estimated IBU: 101 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 7.7%

Grain
12 lbs 8.0 oz Pale Malt (2 Row) US  88.2 %
1 lbs 2.0 oz Cara-Pils/Dextrine 7.9 %
8.8 oz Cane Sugar 3.9 %

Schedule
21 g Summit [17.00 %] – First Wort 30.0 min
28 g Galena [12.00 %] – Boil 60.0 min
38 g Amarillo [8.50 %] – Boil 30.0
39 g Galena [12.00 %] – Boil 0.0 min
18 g Amarillo [8.50 %] – Dry Hop
35 g Summit [17.00 %] – Dry Hop
53 g Galena [12.00%] – Dry Hop

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
Half RO water no additions
Half Ventura water(high bicarbonates and sulfates)
Mash in 5.3875 gallons 157F and let stabilize to 148F for 75 min
Mash out 168F
Batch Sparge 3.5 gallons 180F

Yeast
Cal Ale