If the top of your head is accurate, that’s really good attenuation. I was going to suggest a pinch of yeast nutrient for the trace elements, but maybe it’s not necessary.
I’m going to have to go back to my idea of cutting the crystal. Or carbonating the beer more, as someone suggested. Or maybe both. :-\
What 2-row are you using? An American 2-row will give you more crispness than an English one IME.
I use Rahr 2-Row from Canada… bought a 55-lb bag of it from Williams.
Given that, I’m back to cutting the crystal or adding carb. Maybe someone else has some other ideas. It would help to taste it of course, but that’s not really an option 
Is the Rahr 2-Row more malty than standard 2-Row?
I generally use Briess, and I’ve heard mixed things about Rahr. Then again I’ve also heard mixed things about Briess,so that doesn’t mean anything. I think Rahr and Briess should be very similar, but someone else may have a different opinion. I don’t think it’s about your malt at this point. :-\
Jeez tom. ;D ;D ;D
Your attenuation is really good so that’s not an issue. As was said, I also would not only try increasing the carbonation but also the hopping rate. A higher perceived bitterness will lend a “feeling” of crispness. I think these two things in combination will give you what you are looking for.
This brings up that high degree of fermentability for Rahr 2-row that I brought up recently. A brewer here in Indy reports that he tends to get the same high degree of fermentability when using this base malt, regardless of the mashing temperature. He says he controls the fermentability of the wort by adjusting the percentage of crystal and less fermentable grains in the grist.
Hmm…
Even with good attenuation, you’re left with a lot of maltiness in an 8.6% beer. I would definitely sub in some sugar for a crisper beer when making an imperial ipa.
A big +1 to that.
As I posted when you first brought that up, I haven’t experienced that and I use Rahr almost exclusively.
[quote]As I posted when you first brought that up, I haven’t experienced that and I use Rahr almost exclusively.
[/quote]
+1
I use Rahr 2-row almost exclusively too. I haven’t noticed it being any more or less responsive to mash temp as far as its fermentability.
What kind of hops are you using? One possible issue could be hop choice (beta acids and co-humulone and other things I barely understand). If you are looking for a more aggressive bitterness, try bittering with chinook or ctz. If your beer was a Simcoe/Amarillo/Citra IPA, it would probably be a lot more smooth and less noticeably bitter than the same IBU’s with lower co-humulone hops. I also find noble hops produce a fairly sturdy bitterness when used excessively early in the boil.