I know I need to be more specific than just IPA because there are subgroups now...I guess mine is more of a West Coast IPA focusing more on flavor and aroma than outright bitterness and I do like them to be crystal clear.
So I've been using the same grain bill for a few years. Roughly 77% 2 row, 14% vienna and 9% c 40. Recently I feel like they're on the sweet side even though I get great attenuation with WY1056 or 1272 and typically end up around 1.008-1.010 FG. Sort of an odd caramel like quality to the taste that I find less pleasing all the time.
I recently brewed the Resilience recipe which was just 2 row and 7% c40. I felt like it had that same flavor.
Right now I'm thinking I may eliminate the C malt and cut the vienna in half. May even do a batch with straight 2 row.
What kind of grain bill are you guys using for IPAs?