[rbowers]

My previous attempts at IPAs have always had a touch too much residual sweetness.  Some have had crystal malts in the grist but I usually try to restrain them to less than 5%.  Frustrated by this, I swung the other direction- On my latest batch I eliminated the crystal entirely, went with 75% 2 row, 15% munich and 5% each dextrose and wheat. 65 IBUs or so. 

Beer has finished fermenting and initial taste is nice and dry so mission accomplished.  During my thinking about a grist this last go round I came across multiple recipes that use crystal AND dextrose.  This seems counter-intuitive.  Is there any role for using both?  Color I guess would be one thought but it seems that could be obtained other ways without the sweetness.

[blatz]

Flavor. Malt complexity.


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[dmtaylor]

Crystal has a ton of flavor and is more fermentable than some seem to think.  If it tastes good then use it and then balance it out with extra sugar to suit your own taste.  If you don't like crystal then don't use it.  Simple as that.  Not a requirement.

[goose]

I agree with Dave.  If your palate thinks it is better without crystal malt, don't use it.  I always add some 20L crystal to my IPA's because to me it balances the hop bitterness with malt flavor.

[denny]

I agree with Dave.  If your palate thinks it is better without crystal malt, don't use it.  I always add some 20L crystal to my IPA's because to me it balances the hop bitterness with malt flavor.

Yep.  I always use C60 because to me that's how an IPA should taste.