I just sampled a batch of Jamil's Evil Twin I brewed about 4 weeks ago - delicious.
It's hoppy, but quite malty as well.
Recipe from the link:
Recipe: Evil Twin
This beer ends up rich and malty, yet with a devilishly huge hop aroma and flavor. It is loosely based on AleSmith's delicious Evil Dead Red. Thanks to Peter Zien for his help with this recipe.
Ingredients for 6 U.S. gallons (23 liters)
Target Original Gravity: 1.066 (16.21 Plato)
Approximate Final Gravity: 1.016 (4.08 Plato)
Brewhouse Efficiency: 70%
Anticipated SRM: 17
Anticipated IBU: 23.8
Anticipated ABV: 6.66%
Wort Boil Time: 90 minutes
12 lb (5.44 kg) British Pale Malt 3L
1 lb (0.45 kg) Crystal 40L
1 lb (0.45 kg) Munich Malt 8L
0.50 lb (0.22 kg) Victory Malt 25L
0.50 lb (0.22 kg) Crystal 120L
0.25 lb (0.11 kg) Pale Chocolate Malt 200L
0.5 oz. (14 g) Centennial pellet hops, 10% alpha acid (20 min.) (6.4 IBU)
0.5 oz. (14 g) Amarillo pellet hops, 7% alpha acid (20 min.) (4.5 IBU)
1 oz. (28 g) Centennial pellet hops, 10% alpha acid (10 min.) (7.6 IBU)
1 oz. (28 g) Amarillo pellet hops, 7% alpha acid (10 min.) (5.3 IBU)
1 oz. (28 g) Centennial pellet hops, 10% alpha acid (0 min.) (0 IBU)
1 oz. (28 g) Amarillo pellet hops, 7% alpha acid (0 min.) (0 IBU)
Extract with specialty grains option: Using liquid malt extract, replace English Pale Malt with 8.75 lbs (3.97 kg) pale malt extract. Replace the Munich malt with 0.75 lbs. (0.34 kg) Munich malt extract. Using dry malt extract, replace English Pale Malt with 7 lbs (3.17 kg) pale malt extract. Replace the Munich malt with 0.50 lbs. (0.22 kg) Munich malt extract.
Yeast: A clean neutral yeast that attenuates in the mid-seventy percent range is perfect. White Labs WLP001 or Wyeast 1056 American Ale are excellent choices. A good dry yeast option is Fermentis Safale US-56. Ferment at 68F (20 C).
Directions: Single infusion mash at 154F (68C) using a ratio of 1.3 quarts water to 1 pound of grain. While you could go with a shorter boil, the 90 minute boil enhances the blood-red color. It also adds a touch more melanoidin and caramel notes. Cool the wort quickly after the last hop addition to retain as much hop aroma as possible. Optionally, dry hop with more Centennial or Amarillo if you're a real hop monster. Carbonate to no more than 2 volumes and serve at 45 to 55 F (7.2 to 12.8 C).