Originally Posted by chilort
The part that is lacking from the double IPA is any malt characteristic to balance out the hops. The sorghum makes beer but it doesn't make a malty flavor at all (I'm not sure what it makes exactly) and BRS makes next to no flavor at all. So I think something that tastes like malted barley would be very helpful. I'm thinking of using some of the teas that others have suggested. I did actually add two bananas to this beer when I made it and it helped the mouth feel like you wouldn't believe (and doesn't taste like bananas at all). So anything that would add a malt character I think would be a good step. I'm even thinking some toasted millet might help too.
Sadly though, out of all of this, I'm just shooting in the dark because I'm not a beer chemist. I'm just an empiricist hoping to stumble across the right stuff.
No malt, that is exactly what comes to mind when you said hop soup, and I can definitely see that being how this beer tastes (I got it when the hops had died down quite a bit). Even Pliny the Elder uses a malty backbone of maris otter for this beer because they felt they needed the extra malt flavor.
Good luck on your experiments, its really what we are all doing after all.