Yeastly Experimentation - Kolsch vs Trappist

The main reason for my new equipment upgrade (besides larger quantities of beer) is to be able to split up the wort, and experiment with different variables. Yeast is the most obvious choice of variable to start with, so here we are.

I created a 10 gallon batch of wort using the ingredient list below. I originally designed this recipe for a kolsch yeast (WLP029), so to have the highest possible contrast for my first experiment I picked a trappist ale yeast (WLP500) for the experimental beer. A kolsch yeast creates a very clean tasting beer, so the very fruity taste producing trappist ale yeast should create easily detectable differences in the final beers.


Grist
19 lbs of Pilsner 2 Row
1 lbs of Munich

Mash
148°F for 75 Minutes

Extract
none

Hops in the Boil
1oz Perle for 60 Minutes
1oz Tettnang for 40 Minutes
1oz Tettnang for 20 Minutes

Additional Ingredients
Whirlfloc

Yeast
White Labs - German Ale/Kölsch (WLP029)
White Labs - Trappist Ale Yeast (WLP500)

Fermentation
Primary - 68°F for 3 Weeks

Dry Hopping
None

Cold Crashing
33°F for 1 Weeks


Luckily there is a window where they are both within their optimal temperature ranges. The kolsch yeast's optimal range is from 65-69°F, and the trappist ale yeast's optimal range is 65-72°F. I selected 68°F to ferment both of these beers to stay within both optimal ranges, and to be warm enough to get sufficient fruity flavors out of the trappist ale yeast. Yes, I know the picture shows 66°F. The pic was taken after the exothermic fermentation took place, and without that extra heat the ambient temperature isn't warm enough to hold the 68°F.

The last, and obviously most important step is to name the beers. Their temporary names are kaucasian kolsch, and "not a kolsch" trappist ale, but as you can probably tell, I am lacking naming inspiration, so any help would be greatly appreciated.

"bubbly bubbly" says the carboys.