Making a Recipe for Leftover Grains/Ingredients

[Astrolia]

Hi everyone, new to the forums, but have been homebrewing for a couple years now. I have several grains and other ingredients that I would like to put as many together to make a beer. I am obviously short yeast, so that can be anything that is suggested. I would prefer to have a partial mash recipe as I do not have the full grain setup. I will also need to buy hops and also more DME or LME, I believe the grains are something nice to work with. I am definitely a novice when it comes to knowing the exact grains that go into each style of beer, but some of the ingredient descriptions mention bocks and dubbelbocks. I am not opposed to any style of beer really. If there is anything more about the grains that people need information on, just ask. Thanks a lot.

Grains:

1/3lb Briess Extra Special Malt (130L) caramel and roasty flavors
1/2lb Briess Aromatic Malt (20L) intensely malty flavor
1lb Briess Special Roast Malt (50L) toasty, biscuity, sour, and tangy flavors
1/2lb Briess Caramel 20L Malt (20L) candy like sweetness and a mild toffee
1lb Carafa II Special (dehusked) (430L) more pronounced dry roasted

Extract:
3lb Muntons DME
1lb Maillard Malts Wheat Malt Extract Syrup

Other random ingredients:
1/2oz licorice root
3/4oz bitter orange peel

 

[Astrolia]

Bumping, just to see if this is not something that is done here? I can provide more info if needed. I think I have the makings for a Brown Ale perhaps?

 

[kingwood-kid]

With the grains you have listed, you could make an interesting brown with a gravity around 1.040, which you could obviously increase with some base malt or extract. With all that specialty grain, I'd just pick a dependable dry yeast (like US-05 or Nottingham) and use enough bittering hops to get you to however many IBUs you want, probably in the 20-35 range.

Another option--the spices caught my fancy--is to make something resembling a Belgian Christmas ale. I'd probably cut the Special Roast and Crafa by about half, add another 3-5lbs of dry extract and a pound of dark Candi Syrup, hop to around 30-40 IBUs, and ferment with whichever Belgian yeast sounds appealling to you (my choice would be WLP530/WY3787 or WLP550/WY3522).