There's no need to waste a whole bottle on decarbing it. Just fill your hydrometer tube with beer, and let it sit overnight, or put it into a mason jar with lid and shake it a few times over an hour time until all CO2 has come out. Each time open the lid to let it air out. Now you have a good half bottle of beer left where you can let your taste buds do some testing. That said, I find decarbed beer at room temp easier to deconstuct.
Did you do a Google search? Maybe someone has tried it already giving you a starting point. BrewToad is full of "clone," and sadly, not so clone recipes. Use common sense to pick out the better ones.
To start cloning, I would make small, say five to ten 1 or 2 gallon batches with variations of malt and/or hops. You can brew them back to back. You could mash the 2 row separately from the Munich, and steep the crystals. Then mix the basic malt liquors at whatever proportions you want to try. Keep accurate notes on gravities, volumes used, etc.
Now an FG of 1.016 is pretty high for a 5.5% 32 IBU IPA. It maybe filled with dextrins.
