Hybrid American Amber/Strong Belgian Blonde w/ a twist

[Draconian41]

Im currently working on a recipe for this and I have a wild vision for it. I want to use Golden Promise, Vienna, Special B, and Sugar to the tune of around a 1.075 beer. Then, the plan is to use only very fruity hops to the tune of around 70 IBU's. Now the big kicker, I plan to split the batch and ferment half on a super esthery wine yeast and the other half on an uber clean American Ale yeast. When finished, I plan to blend the batches into one beer due to the poor attenuation I will get from the wine yeast (specifically wyeast 4242.) Im making final tweaks, but I think I have something here...

[BenTheBrewer]

You are a mad scientist. I hope that it turns out. I wouldn't mix it all at once. Just in case.

[Hoser]

So is the beer supposed to be amber or blonde?

[Draconian41]

I actually want the beer to be orange in color. The big hoppiness and color would be the "amber" trait and the esthery yeast driven character would be the "blonde" trait. I emailed Wyeast to get their suggestions and told them I would consider blending to make sure I don't have some monster FG sweet thing. I'd ideally like it to end around 1.015. Wyeast responded in saying they dont reccomend any wine yeast for beer however; he thought my idea might work. He then said he would consider completely blending the two batches to allow the ale yeast to finish off anything extra the 4242 left behind. I emailed back because I think the 4242 may kill off my ale yeast. If he says that 4242 is a killer strain...I'll simply blend enough of the wine yeast fermented beer to achieve my desired gravity. If it is neutral, then I may blend both batches and see where the ale yeast will take me...