I recommend using the crushed batch as a "concentrated blend" to add to some base malt and carafa for a Quad or other variant style. Just estimate the desired level of specialty malts needed in your recipe and save the remaining amount for other recipes. Keep it in an airtight, dark, cool environment.
That's pretty much what I'm going to try first - my current recipe is to use about 7 lb of the mix, add 10 lb pilsner, and end up with 8.5% carapils and 8% aromatic malt. Plus some more munich, some carafa iii, and some nice belgian candi syrup or solid sugars at the end of the boil. It'll be a long, slow mash with steps at 104, 122, 140, and 150 to try and keep my attenuation as high as possible, and we'll hope for a 10.8% quad that can finish out around 1.022 or so. And yes, it's in an airtight bucket, nitrogen flushed, and at cellar temp.
As for reverseapachemaster's idea, I hadn't considered a sour, but that's worth a thought. My friend is going to attempt a barleywine, but perhaps a sour brown will be a future project. It's just so stinking much carapils!