I'll start with the stye suggestions then!
Strong Golden/Dark Strong
The way i see it is i'd go with a belgian-style fast fermenter, to go well in higher temps.
If we do something like a fairly basic Saison recipe it could be used as is, or tricked up by recipients to make almost anything else such as Golden Strong, Dark Strong, or even just an APA/IPA (US or Belgian).
So what i'd propose is stick to mainly Pils/Ale malt, with some Biscuit &/or Aromatic, maybe some Munich. Maybe include some Wheat as per typical assumptions with saisons, but i'd vote against that - my tiny experience with saisons would suggest they really don't need it. Without it, the mash will be easier.
So essentially it'd be a bit similar to the brew a few weeks ago - nice and simple with both recipe & mash; and people can then throw either a little or a lot into their cubes, with the additional option of using sugars/syrups into the fermentation if they want it stronger. They ESB-type thing we just did was ~6.6% from 20L, or diluted out to ~25L for ~5%. So the Belgian thingy would be ~6.5% out of the cube and we can either strengthen or dilute from there. Subsequently the hops in the boil would be on the low side to keep options open for individuals.
so something like:
92% Pilsner malt (maybe including (10% Munich)
2% Acidulated (for mash efficiency)
Bittering in boil to ~15IBU for 20L (say FWH with anything we can get), & that gives lots of room to manoeuvre in the cube, or do an Argon Method hops addition at home.
Could always go straight for a Belgian Strong if everyone's keen, but i thought i'd suggest the above in case there's a few who aren't keen, or simply want to do something a bit different to the rest of us.
I know there's always a bit of desire to make something massive, but it makes it pretty tricky when we're doing it on a grand scale. That Pliny clone we did was only ~150-200L. We're now doing double that volume. The amount of hops required would be crazy!