I thought I had some munich but don't. I have Vienna but not enough to get to 20%. I'm thinking 80 % 2 row, 15% Vienna, and 5% 10L carmel. and oh yea, flaked barley. I guess I'll be giving 110% like coaches say. Maybe 1.065-70. I think that will get me malty but not sweet with a dry finish. Since there isn't a lot active in this category I thought it would be OK to bump this up and say since there are quite a few people here who are really into making IPA's I would love what people think of this outline of a recipe.
I absolutely will be using the lime leaves sparingly. I'm thinking bittering with a combo of centennial and galena then doing a hopstand with centennial, Amarillo and cascade. I'll chop up the lime leaves in a processor with hot wort and add to the hopstand. I'll take a gravity sample a week later and taste to see if it wants some more dry hops or lime leaves.
This could be real good or real bad. Its a 2.5 gallon batch and I'll be bottling two batches this week so its a good time to take a chance. I've been concentrating on simplicity and classic styles lately so a little playing around will be fun.
I'm not a big fan of flaked barley in an IPA - it has a grassy, raw grain flavor that sticks out like a sore thumb in pale beers. At least to my palate - others may disagree. Otherwise, the grain bill looks good to me. Hops do wonders for head retention, so you might be OK. If I felt the need to add some head insurance I'd use maybe 5-10% wheat malt or flaked/torrified wheat.
Your hop schedule looks pretty good to me. I'd shoot for 60-70 IBU from your bittering addition. I have no idea how the hop/lime leaf balance is going to fall, but I'd go with maybe 1 or 1.5 ounces of each hop variety in the whirlpool.
What yeast are you planning on using? Are you sticking with the typical 001/1056/US-05, or something else?
I'm very curious to hear how this turns out. Keep us posted.