recipe help please. Need to use this yeast before it expires

[OHIOSTEVE]

I have a vial of wlp 500 trappist ale yeast. I want to use it without having to go to the brew shop for more supplies. It is about to expire so I thought that MAYBE if I listed what I have someone would be kind enough to point me in the right direction.
The grains I have are

2 ROW 10 lbs

6 ROW 2lbs, 4.25oz

BLACK MALT 10 oz

CARAMEL 10 3lbs

CARAMEL 20 1lb, 10oz

CARAMEL 40 2lbs

CARAMEL 60 1lb, 6oz

CARAMEL 80 3 lb, 1oz

CARAMEL 120 1lb

CARAPILS 1lb, 4 oz

CHOCOLATE MALT 2lb, 4.75 oz

CRISP BROWN MALT 3 lbs

DARK MUNICH 2lbs

FLAKED MAZE 3lb, 4oz

FLAKED RICE 2lbs

PILSNER 40 lb

RAHR 2 ROW 50 lbs

ROATED BARLEY 5 oz

ROASTED BLACK BARLEY UNMALTED 1lb, 14oz

SPECIAL B 2lb, 12.5 oz

TORRIFIED RED WHEAT 10 oz

VICTORY MALT 1lb

VIENNA MALT 7.5lbs

WHITE WHEAT MALT 8lbs

THE HOPS I HAVE ARE
AMARILLO 2oz

CASCADE PELLETS 10 oz

CENTINNIAL 1lb 5oz

COLOMBUS 2oz

FUGGLES 1lb

HALLERTAU 3oz

KENT GOLDINGS .75 oz

SIMCOE 1oz

WARRIOR 1oz

I also have a ton of whole leaf hops that are Cascades

 

[KingBrianI]

You've got a lot of options with those ingredients. If it were me, I'd make an awesome dubbel.

og 1.060
srm 20
ibu 25-30

12 lbs pilsner malt
0.75 lbs special b
0.125 lbs chocolate malt

warrior @ 90 minutes
1 oz fuggles @ 15
(adjust the amount of warrior to hit 25-30 ibu)

Mash at 148 for 90 minutes

Boil 90 minutes

Ferment with your yeast and enjoy!

 

[wyzazz]

I'd use your pilsner malt for a base, most Belgians use that anyway. Here is a quick recipe for a Belgian Dubbel, kind of like Ommegang Abbey Ale.

8lbs Pilsner
1lb Victory
1lb Crystal 40L
1lb4oz Carapils
2lbs Sucrose/Dextrose after fermentation starts to slow down.

Bitter to about 20-30IBU's with Hallertau, I like a 60min and a flameout addition.
I'd also put some Orange Peel & Maybe some Licorice Root in there at 15mins.

Mashing low & long will help to dry this beer out as will the Sucrose/Dextrose addition toward the end of fermentation.