+1 to doing it how you like. In paler IPAs I prefer to limit specialty grains normally to get a dry finish (being a West Coast style fan) , but I use a higher amount of crystal in amber, Celebration-type IPAs, American Brown , and others. It's not hard to mash a couple or three degrees lower when using a higher % of specialty, to end up with the same FG as someone who used less crystal. Also, the right amount of gypsum and (of course) more hops can balance a malty beer, too. Lots of ways of getting there !