What is "Adjunct" in a recipe.

Agreed. Adding table sugar will just dry your beer out.

 

Substituting sugar for other fermentables will dry the beer out. But adding sugar will not.

 

If this was a liquid, could it have been candi syrup of some sort?

 

Since when is a dry IPA considered bad? Besides, the beer is only going to be dry compared to a recipe in which the ingredients are the same but the points from the sugar are replaced with malt. Adding sugar does not magically hide the residual sweetness and dextrins derived from crystal malt and carapils.

 

I made a mistake earlier and plugged DME into my software, not LME. With LME, the recipe as I suggested would only have an OG of 1.055 or so. 55 Gravity units is pretty low for an IPA, at least in this country, but where I like it. More sugar for more alcohol, your call.

The type of hops looks great for a classic west coast IPA. The amount of hops may need tweaking

Your hops calculate to >80 bittering units. With a low OG, this would be a very aggressively bittered IPA. I would take your 60 min centennial and move it to 0 min to get you down to 67 BUs. This is still a fairly high BU:GU ratio. It will still seem an aggressive beer to me, I think, but your mileage may vary. In my own IPAs, which to be honest, is not my favorite style, I try for a BU:GU ratio of ~one.

 

I think it looks pretty good. Have you seen the SN Celebration clone recipes?
http://www.homebrewtalk.com/f12/jamil-show-tastys-sn-celebration-clone-176201/

The recipe in the second post was given by an SN Brewer. While yours doesn't look exactly the same, it seems close to the spirit of the beer.