Frankenbrew recipe or style ideas

[emichon]

I'm going to have some leftover grains at the end of my brewing season, and they're getting a bit old, so instead of throwing them out, I was going to try and make a Frankenbrew. Looking for ideas on styles or some recipes that I could try out I don't have any yeast or hops leftover, but I'll go pick some up based on whatever I try to make. This is what I have leftover:

Ingredient	Remaining/Lbs
Abbey Malt	4
Acid Malt	0.5
Aromatic Malt	0.25
Barley, Flaked	0.5
Belgian Pilsner	1
Biscuit Malt	0.25
CaraAroma	0.5
Carafa Special I	0.5
Caramunich 1	0.5
Carapils	1
Chocolate Malt	1
Golden Promise	2
Honey Malt	0.5
Maris Otter	21
Melanoidin Malt	0.5
Munich Dark	3.5
Munich Malt	1.6
Oats, Flaked	1.15
Pale Ale (2-row)	4.4
Pale Chocolate Malt	0.35
Roasted Barley	1
Rye Malt	0.5
Special B	4.75
Victory Malt	0.25
Vienna Malt	2
White Wheat Malt	0.25

 

[madscientist451]

Instead of trying to use everything, perhaps just brew your favorite recipe starting with what base malts you have.
Or look for malts that work together for specific styles, it looks like you could make at least four 5 gallon recipes.
I'd use the Abbey malt, pilsner and the Munich light/dark to make a dunkel, and depending on recipe, you could use a few specialty malts in there too.
The 2-row, some of the Maris Otter and the Golden promise would make a nice IPA or just a Pale ale, jazz it up with the victory and/or honey malt.
You could make a decent stout or porter with the Marris Otter, Chocolate, roasted Barley, flaked barley, Oats and toss in the small amounts of rye and white wheat.
Then you'd be left with Marris Otter, Vienna and Special B, which I would combine with a few other leftovers to make a barleywine.
Items like roasted barley and dark chocolate malt don't really go bad, I've used old highly roasted malts and haven't noticed any problems, so you really don't have to use everything up.