Thoughts on "Belgo" Oatmeal Stout?

So a professional brewer is letting me use some of their wort to make a different interpretation of their oatmeal stout. I decided it would be interesting to try a Trappist yeast in combination with brett lambicus to get a bit of a funky, belgian styling to an otherwise very traditional British oatmeal stout (which would normally undergo a ringwood fermentation).

My major concern is that the banana (and to a lesser extent, clove) thrown off from the WLP500 will not gel with the beer. All the other fruit aspects and high attenuation seem ideal, but the banana worries me.

I'm fermenting at a lowered temperature, which I realize will slow the general process but may curb some of the esters. Sadly it may also do the same to the brett.

Thoughts? For some info, the transfer gravity 1.046 OG, 4.6% alcohol at finish, last measured by a lab at 33 IBUs, and was transferred straight from the wort chiller to the carboy to avoid any ringwood contamination (they use all open fermentation)

Also, if it matters, it will age in secondary for 4-6 weeks on fresh medium toast french oak. This is both a clarifying measure (I know it's a stout but still!) and to get some of the soft vanilla and coconut flavors off the wood.

 

Thanks for the advice! I'm actually using a house cultured blend that should be primarily lambicus, but has brux and claussenii in there as well. Was hoping to stick with the house blend for a bit more of my own nature in there.

And good to know about the profile! I've never used the trappist yeast before and usually use a cleaner fermenting base yeast in my wild ales, so that's very helpful.

I'm thinking EKG or UK Fuggles for dry hopping, as it is brewed with these and would better represent a return to the original British style.

 

Sorry, missed this! I am not constrained to the wort or yeast; this is just the blend that struck me as very interesting considering the super British roots of the beer and the name (Bishop's Breakfast). The wort was a gift however, and I'd like to preserve the collaborative approach with the original brewer by trusting his wort.