I hadn't brewed published recipes for such a long time (though I often look at them for inspiration or ideas), but my last brew was a close adaptation of Mike McDole's Session Ale https://drinkdrakes.com/news/do-it-yourself/homebrewers-make-a-session-beer/
, and it got me thinking about brewing an old classic homebrew recipe, so this weekend I will be brewing Evil Twin Ale from Jamil Zainasheff/Heretic Brewing https://www.homebrewersassociation.org/homebrew-recipe/evil-twin/
As I understand it, that recipe evolved over time (it wasn't originally dry-hopped) and I am going to try it out with half dry-hopped (with 5 oz hops for 6 gallons of beer) with US-05 and half not dry-hopped and featuring Verdant IPA yeast. I figure the Verdant one will come out a fair bit maltier and fruitier, so it will be more like a "Winter Red Ale" than the Red IPA-style of the dry-hopped version. I fully expect both to be good beers and I also expect the dry-hopped one to get drunk much faster than the Verdant one. Because of loss to hop absorption, I will probably put 5.25 gallons in one fermenter and 6.25 gallons in the other.
I will be making two ingredient changes out of necessity. I am out of pale chocolate malt and swapping it with Chocolate Rye malt of a similar color. I am also using Viking Cookie Malt instead of Victory Malt because I have it on hand, as well. I can actually get Heretic beer in stores here (usually not super fresh, though), so I am looking forward to drinking all three together and maybe giving my wife a blind taste test.