I don't usually add dextrose until I'm close to 1.080. I don't think you need it in the 1.060-1.065 range. Honestly, I like your original bill better. I find the carapils to be a waste. I go from anywhere from 5-8% light Munich and 5ish% C40.
Are you doing anything with water chemistry? The more sulfates in the beer, the drier the beer will get. If you are not into chemistry, I suggest start investigating Bru'n water. It looks overwhelming at first, but easy peasy. In the meantime, I'd start adding a teaspoon of gypsum to the kettle for your IPA's.
And of course... More hops