I've got 4 lbs of 2-row, 4 lbs of wheat, 3 lbs of Munich, 5 lbs Rye for base/specialty-ish malts.
Got a variety of specialty grains: Chocolate, Choc. Wheat, Special B, Crystal 40, Carahell, and a few others that I can't remember.
Hops (at least 4 ounces): Chinook, Cascade, Glacier, EKG, Fuggles, Amarillo, and Columbus
Hops (less than 1 ounce and .25 oz or more): Galena, Warrior, Magnum, Sterling
I'm moving in the next 1.5 months (hopefully!) after finishing up grad school so I'm not wanting to buy a sack of grain, have two batches (5 gallon) going now and ingredients for a Dunkelweizen ready to go and want to brew up the left overs of the base malts in one or two batches.
I'm a little tempted to throw all of the base malts together and see what comes out. Maybe add some chocolate malt or roasted barley for color.
I'll continue pondering and post some combos I'd like to try. I'm highly experimental and will drink just about anything that I brew that I don't screw up with an off flavor. (I managed to brew a double chocolate cherry stout that smelled and tasted of vomit after a month and after a year still smells of vomit and tastes like copper, I do not care for this beer)
Anyway, anyone who wants to suggest something, go for it. I'll try to update every few days with ideas of my own.
Oh, and I have a torpedo tube that I've had over 50% rye or wheat and not had stuck sparges.