What can I make with these malts? Help with recipe?

[chinaski1217]

So I've got some leftover grains from a recent brew sessions and I'd like to use them up. This is what I have:
4 oz. Special B
4 oz English medium crystal
12 oz English Chocolate
4 oz. Golden Naked Oats

Ideally, I'd like to make something both hoppy and malty, maybe a winter warmer or something for the cooler months. Maybe use 15# of Golden Promise or Maris Otter to hit a gravity of 1.080 or so.

But here's the issue: I'm not sure about hops, yeast, or what flavor profile these malts might produce. When I plug it into BeerToolsPro, I get about 25 SRM. I'm thinking maybe 40 IBUs at 60 mins, then a good bit of EKG or something for aroma/flavor. Not sure about the yeast (I've been thinking about trying Wyeast 1275 Thames Valley for a while, but I'm very familiar with 1056 and other more neutral yeasts). And since I've got to visit the LHBS to get he base malt and hops, I can always get more specialty malts.

Any advice would be greatly appreciated.

 

[Kentunkel]

I would use the American yeast on the high gravity beer to get some attenuation, most English yeasts flocc early and leave some gravity points behind which could equal cloying in a big brew. Plus, the cleaner ferment will allow those specialty malts to shine without as many estery notes.

 

[chinaski1217]

OK, so this is what I've come up with. I'm not sure about hops for this beer. I've never used Summit, but think something a little less fruity and citrusy might work with this. I'd obviously add some more hops in the last 15 minutes.

Any suggestions on hops?

[size=+2]Double IPA-maybe[/size]
[size=+1]14-C Imperial IPA[/size]



Size: 6*gal
Efficiency: 72.0%
Attenuation: 80.3%
Calories: 255.27*kcal per 12.0*fl oz

Original Gravity: 1.077 (1.075 - 1.090)
|=========#======================|
Terminal Gravity: 1.015 (1.010 - 1.020)
|================#===============|
Color: 16.05 (8.0 - 15.0)
|==========================#=====|
Alcohol: 8.14% (7.5% - 10.0%)
|============#===================|
Bitterness: 108.2 (60.0 - 120.0)
|====================#===========|

[size=+1]Ingredients:[/size]
14.75*lb (82.8%) 14.75*lb 2-Row Brewers Malt - added during mash
1.25*lb (7.0%) 1.25*lb Munich 10L Malt - added during mash
4.0*oz (1.4%) 4.0*oz Medium Crystal Malt - added during mash
4.0*oz (1.4%) 4.0*oz Golden Naked Oats - added during mash
2*oz (0.7%) 2*oz Special B - Caramel malt - added during mash
3.0*oz (1.1%) 3.0*oz English Chocolate Malt - added during mash
1*lb (5.6%) 1*lb Corn Sugar - added during boil, boiled 15*m
2*oz (57.1%) 2*oz Columbus (15.0%) - added during boil, boiled 60*m
.5*oz (14.3%) .5*oz Chinook (13.0%) - added during boil, boiled 30*m
1*oz (28.6%) 1*oz Summit™ (17.0%) - added during boil

[size=+1]Schedule:[/size]
Ambient Air: 70.0*°F
Source Water: 60.0*°F
Elevation: 0.0*m


[size=-1]Results generated by BeerTools Pro 1.5.22[/size]