JZ's Chocolate Hazelnut Porter Help

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steelersrbrun

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His recipe listed below:

11 lbs 6.4 oz Pale Malt (2 Row) US (2.0 SRM)
1 lbs 8.0 oz Munich Malt - 10L (10.0 SRM)
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM)
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM)
12.8 oz Chocolate Malt (350.0 SRM)
8.0 oz Black Barley (Stout) (500.0 SRM)
1.25 oz Willamette [4.00 %] - Boil 60.0 min
1.00 oz Goldings, East Kent [7.20 %] - Boil 60.0 Hop
***I changed the hop schedule to just add at 60 from his suggestion.

Here is where I need help, I am missing some of the grains and I have sooooo many specialty grain sitting here I'm hoping someone can suggest alternatives using what I have. This beer is for SWMBO so no harm if its heavy on the malty sweetness.

DO NOT HAVE:
1 lbs 8.0 oz Munich Malt - 10L (10.0 SRM)
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM)
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM)

BUT I DO HAVE:
Inventory Malt Quantity
Carafoam 1.5 lbs
Melanodin 1.5 lbs
Caramunich III 5 LBS
Crystal 20 4 LBS
Crystal 120 4 LBS
Special B 5 LBS
Extra Special 5 LBS
Honey 5 LBS
Biscuit 5 LBS
Aromatic 5 LBS
Chocolate 3 LBS
Roasted Barley 1.5 LBS
Flaked Wheat 1.5 LBS
Torrified Wheat 2 LBS
Flaked Corn 3 LBS

And if any of these Ingredients spark some kind of inspiration on a completely different recipe so I can use these up that would be awesome as well. I have about 40+ pounds of 2-row to use up and no idea what I'm going to brew up after this beer for her. I seem to get brewers ADD, I buy all this stuff with plans on the great beers I'm going to try and brew and I end up with all this surplus and my condo is slowly turning into a LHBS.

And I also have:D
4 Oz Hungarian Oak Cubes - soaked 6+ months in Bourbon
1 Oz Hungarian Oak Cubes - soaked 6+ months in Coconut Rum
Flavor Additives fron LorAnn oils
Cherry Natural -1 oz
Coconut Flavor -1 Dram
Peanut Butter Flavor -1 Dram

Sorry for the rant and I appreciate any and all help. Cheers! :mug:
 

yuval

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Caramunich 3 insted of the caramel malt and aromatic insted of munich.
 
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