Homebrew competition with supplied wort, ever done it?

Any idea about the proportions of the grains?

 

Vikeman's question is on target, but even without knowing the proportions, I'd say there are a number of things you could potentially do with this: Belgian Pale, American Pale, British Pale, Session NEIPA, American Wheat, German Wheat, Belgian Wit (a stretch, perhaps).

 

A Berliner or gose might really stand out from the crowd. The wort sounds about right for gose, a little high-gravity for Berliner, but it would be easy enough to water it down I would think.

 

He could water it down directly, or he could kettle sour it, then add distilled water for the boil, which is how I make Berliners. Adding distilled water doesn't change the pH very much. I like to do it this way because I can use a purged, temp controlled corny keg for the "kettle," then get the rest of the pre-boil volume from the distilled water addition.