Thoughts on this? I believe I saw an EIPA recipe in radical brewing with no crystal. I'm thinking about 85% MO, 8% biscuit (or toasted MO, depending on how lazy i am), 5% demerera sugar and 2% wheat. Burton yeast. Willamette bittering and 15 minute, EKG at 10 and 5, and Styrian Goldings at 5. Mash at 150 or so.
I'm not sure how the body will be, but I don't mind if it is on the crisp side. I do want to make sure the maltiness shines through enough, though.