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? 
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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