Thanks Pete and Reg.
I think I will make the trip up to Peakhurst or Randwick. Which carries the most/best/quickest turned over stock??
Also, with keeping the yeast alive after a brew.... I just racked a black ale and could clearly see the yeast in the trub. I was thinking of scooping some out and just whacking it in the fridge, assuming it would go dormant. Does yeast need some culture or nutrient to stay viable long-term? (the tight-ass in me is just looking for a way to make more than one batch from one lot of yeast without starting the second batch on the trub of the first).
Pete, I think you're right, a partial mash might be worth a go. I guess I'd need to cut back on the DME or add extra water volume? A beer as complex as this will probably need a few months to condition in the bottle, I'd guess, so I may as well spend another week or two cogitating about the recipe.