Leftover Belgian malts - what can I do with this lot?!

[norstar]

I've done a Chimay Blue (ish) recipe and have this lot left. Can I throw it all in, or will anything stick out badly?

Reusing yeast cake of WLP575 Abbey yeast.

2.5kg Dingemens Pilsen Malt
1kg Abbey Malt
250g Melanoidin Malt
750g Carapils
750g Dingemans Wheat Malt
and some old old Amber and Chocolate malt.

100g Pacific Gem
50g Mount Hood
50g old Saaz hops

I was thinking of ignoring the amber and choc malt, using the Mount Hood as bittering hops and Pacific Gem as late additions, with some Saaz for dry hopping. Beer Engine gives me 6.6% ABV and 33EBU.

Any advice?

[norstar]

Bump - anyone?

[keith1664]

I've not used Abbey or melanoidin malts before but I can see no reason why you wouldn't end up with a perfectly drinkable beer, but yes leave out the Amber and Chocolate.

[seymour]

Go for it. Nothing to fear. Hell, a little amber and chocolate would be fine too, if you're going for a really complex porter kinda thing.

Happy brewing!