Wort transformation challenge...

Vanilla is obvious, so maybe avoid it, or use it with something else.

I'd see if you can't get some oak cube and age it for the two months on the oak, with some vanilla beans.

Perhaps age it on some peanut butter powder, or peanuts. Or pecans and vanilla beans, do something akin to a pecan pie. Toss in a shade of lactose if allowed for the fermentation.

That, or go hot.. Peppers.

 

Pecans are a favorite of mine. What about hazelnuts? A Hazelnut Brown Ale sounds pretty good.

 

All I can think about lately is bacon infused beer.

 

coffee and oak cubes

 

How many people are participating?

 

Smuttynose makes an excellent hoppy brown ale. Have you considered that route?

 

I would go with cocoa nibs and 3lb each blackberries and raspberries (assuming 5gal batch)

 

The problem is all the OP could do would be to dry hop it. It seems pretty balanced as is.

OP: what yeast are you going to ferment it with?

 

some ingredients/flavors that work with browns typically include:

pecans, hazelnuts, maple syrup, brown sugar, honey, vanilla, cinnamon (small amounts), gingerbread, graham cracker, spanish cedar, palo santo wood, etc.

maybe go for a "french toast" angle?

 

How about blending it with some wort that has roasted grains and some coffee?

 

this may be a bit adventurous - but I might try to sour that sumvabitch.

 

I would add a pound of sugar and ferment with a Belgian yeast, Westmalle or Chimay and do a Belgian brune. The recipe is a bit heavy on the cara malts, but if everyone else is doing a brown ale it should stand out.

 

I would too, but how? 100% Brett C fermentation (yes not the same as souring I know)? The problem is he only has 2 months :/

 

Eis it. Like three times.

 

I like the added sugar and Belgian yeast idea.