Based on the modern trend to eliminate crystal malts in IPA(s), just curious if any thought has been given to modernize the classic?
I am not sure which version you are looking at. I have a version (from Wry Smile Rye IPA - Beer Recipe - American Homebrewers Association) that includes the original 2019 recipe but also says “Note: For Denny’s 24th anniversary brew day, he made a version of this recipe but decreased the Crystal 60 to 1 lb and increased the dryhop edition to 2 ounces and reduced the duration to 3 days.”
I brewed a version of the modified recipe a couple of weeks ago but haven’t tasted it yet. Maybe in another week or so.
You trying to give Denny a heart attack? 
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I wouldn’t change it. I’d write a new recipe based on it.
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And so I did…I’m brewing it today. Decide for yourself if it’s a reformulation or a take off. My goal is increased drinkability. My worry is loss of flavor by not using C60. Hop schedule is essentially the same.
6 gal
1.072 OG
70 IBU
Mash at 152 F for 60 minutes
14 lb. Gambrinus IPA malt
3.5 lb. Gambrinus rye malt
.5 lb. C10
.5 lb. Cane sugar
2 Oz Mt. Hood FWH
1 Oz. Columbus 60
1 Oz. Mt. Hood 30
1 Oz. Mt. Hood 0
2 Oz. Columbus cryo DH
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I still need to try that IPA malt.
I may put this on the docket.
Cheers! 
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Revised Rye IPA is kegged and initial tasting is very positive. The rye lends great mouthfeel without reducing drinkability. I intend to brew it again with a couple small tweaks. Once I have the basics down I’ll try it with 1450.
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I will try the revised recipe in the future. I used the previous one recently and one friend said it was the best beer he had ever had in his life. That is the kind of feedback that really keeps me going!
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