8 # Light LME
1# 2-row
1# crystal 20L

.2 oz columbus @14.2% every 10 mins
.2 oz centennial @8.5% every 10 mins
1oz centennial dryhop
1oz cascade dry hop

I will boil for 60 mins.
what do you think?
good IPA or no?

get rid of the 2-row, it needs to be mashed. cut back the Crystal to about half a pound, your going to have plenty of sweetness from the extract. I would use something like 1/2oz Columbus at 60 and 1oz Centennial at 25/15/5, add Cascade into the mix maybe an oz at 15/5 then dry hop as you have it.

What Thom said.

Just for the record columbus is a great finish hop in IPA.

I can't steep the 2 row

NO the 2-row needs conversion which requires mashing, usually at about 152ish for about 60 minutes with a ratio of 1.5qt/lb grain. You can do a mini mash but in this case I don't think it would be worth it. If you steep the 2-row you will be adding unconverted starches to your beer, which may help infections. The Crystal does not need to be mashed, steeping is just fine, it is already converted.

Ok but the guy at the LHBSixed the crystal and 2 row together so what should I do

You can mash them together on the stove. Heat up the oven to about 150F, Bring 3qts of water to 160, get some cold water on the side just in case, a pint should be enough. Add the grain, stir well check temp and add cold water to get to 152, it doesn't have to be exact, if you end up at 154 your fine. place in the heated oven for 60 minutes. after 60 min strain out the grain and rinse with hot water, preferably about 165F or so. This is sparging, you can just heat up the water about 3 qts to 165-170 and add the grain you strained out, stir for a minute and strain out the grain. Add enough water to do your boil and add some of your extract, I suggest adding about 1/3-1/2 extract at the beginning of boil and the rest at 15 left in the boil. You have to do a 60 min boil because your hop schedule and mashing the 2-row and don't want any dms flavors in your final product.

I always have to remind the LHBS to keep the grains on my smaller orders separate. They did crush them, right?

Should I have the oven temp at about 152 as well. And what if I want to do
1/2oz Columbus @60/25
1/2oz centennial @60/25/15
1oz cascade dryhop

IMO 1 lbs of crystal is fine (even with extract). Sweetness from crystal as opposed to unfermented maltose creates different flavors. If you use 1056/US05 then you should really be fine in regards to finishing gravity. I would use US05 because its a good yeast and you dont need to fuss with making a starter. If you like your beers dry, then I would add no more than a .5 lbs sugar.

oven temp is just going to hold your mash at temp so it doesn't have to be exact, 150 is close enough, if you have a digital temp control then sure set it to 152F. The hops are your choice, What you have just suggested would be fine, it's all a matter of preference.

Well I like stone ipa if that helps you understand what I like

http://www.stonebrew.com/news/081201/

scroll down about 3/4 of the way down and there are 6 clone recipes for stone beers.

Yea I've looked at it thanks man