Jonjon- WOW. Great information! You have hit on the "missing pieces" here. I believe you are right with the idea of using a more basic recipe so that the panel (trained, but not experts) should be able to sense the somewhat subtle variations imparted by the different yeast strains. Much appreciated, and I will pass this information on.
I did not get out to Canaan last year, but I hope to this summer. Looking forward to tasting the Stumptown ales, especially the breakfast stout.