Sounds great Bashley, I hope it tastes even beter once its bottled (It always does!).
Btw to give some indication as on how fast it can go, I am also making an IPA.
I brewed the beer on 02-13-2018. I added dry-hopping during the late fermentation three days later (05-13-2018).
I measured the gravity on 07-02-2018, it was 1.014. I measured again on 10-02-2018, it was now 1.013, so I decided to wait a little bit longer. I measured again yesterday (12-02-2018), the gravity remained constant at 1.013, so it is ready for bottling!
So basically this bear was brewed on 02-13-2018 and is definitely ready for bottling 10 days later! Personally I like to cold crash my beers, so I changed the temperature on my brewing fridge to 1 °C and am going to cold crash it till 16-02-2018.
In other words, the beer was done within 10 days and with some cold crashing in 14 days.
I have done the math
For my 5.5% abv:- :- ((OG) 1.05 – (FG) 1.007) x 131.25 = 5.64%
so I would add enough dextrose to take it to 1.05
10 grams of sugar per liter adds 0.5% alcohol per little extra.
So if the beer is supposed to be 7% including sugar, and you want to bring it 5.5%, you would need to remove 30 grams of sugar per liter. If you're making 20liter, this comes down to 600 grams less of sugar.
Btw, it doesn't matter whether or not you're using dextrose (glucose) or just plain old table sugar. The yeasts couldn't care less, the result will be exactly the same.