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.
