Homegrown hops, what to brew?

[StonesBally]

I just packaged 2 lbs of homegrown chinook, a pound of homegrown nugget, and a half a pound of homegrown Columbus, with another pound or so of Columbus on the horizon. I'm looking for recipes that take advantage of my hops surplus. I am interested in finding a few Chinook dominant recipes that I could use. I also have a pound of Amarillo to throw in the mix, not homegrown of course. I make 10 gallon batches and love a nice pale ale. I love IPAs as well, but only if they are dry. In fact I enjoy many beer styles, they just have to be dry and not yeast dominated in the flavor profile. That rules out most Belgians, Wheats, and some English Beers too. I also enjoy many porters and stouts and brown ales, so long as they don't finish sweet. I am willing to experiment, but I don't want 10 gallons of "interesting beer." I've been there before. It's hard to drink that much weird beer. I also don't want to make small test batches as I only get to brew so often with a house full of children, that is why I make 10 gallons at a time, and often on those days I make back to back batches to give me four kegs worth. Anyone have some trusty recipes or good suggestions on how to use my harvest? Any constructive help/suggestion/criticism is greatly appreciated.

 

[LabRatBrewer]

Steel Head Brewery's Bombay Bomber was heavy on the Chinook and wonderful (source AHA's website and Mitch Steele's great book on IPAs):
Bombay Bomber IPA

The following is a recipe from IPA: Brewing Techniques, Recipes and the Evolution of IPA. This recipe is formatted so it can be used for a batch of any size. Grain percentages, original gravity and hop additions along with target IBUs should be enough information for homebrewers to deduce a recipe fit for their target batch volume and system.

When Steelhead Brewing Company opened on January 22, 1991, Bombay Bomber IPA was on draft as the seasonal offering. The IPA was such a hit that Steelhead never took it off tap, making Bombay Bomber one of the first IPAs to be continually served as a flagship offering at a U.S. brewpub.

Teri Fahrendorf, former Steelhead brewer, developed Bombay Bomber and describes it as a “party in your mouth.” More specifically, the brewpub menu stated: “Deep gold. Citrus-floral hop aroma with lots of malt flavors, leading to an intense hop finish.”

Ingredients

Western (American) two-row malt (71%)
American Munich malt 10°L (22%)
American Vienna malt 4°L (7%)
Chinook hops (90 minutes)
Crystal hops (20 minutes)
Chinook hops (0 minutes)
Crystal hops (0 minutes)
Chinook (dry)
Specifications

Original Gravity: 14.2 °P (1.057 SG)
Final Gravity: 3.2 °P (1.013 SG)
ADF: 77.5%
IBU: 57
ABV: 6%
Directions

The recipe traditionally uses Eugene, Oregon mountain run off (soft) water with added gypsum.

Employ a single-step conversion mash at 153°F (67°C) for 1 hour.

Follow the 90 minute boil schedule as noted in the ingredients. Fast chill and transfer to a fermenter in 10 minutes (this is what saves the aroma!).

Ferment at 67°F (19°C) for 18 days with the yeast of your choosing. On the third day, dry hop with Chinook at bunging. Beginning on day four, make sure to keep top pressure on the beer to naturally carbonate. Pull the yeast on day 10. Chill to 32°F (0°C) for the final three days (days 19-21), and filter for a bright, crisp taste.