any recomendations?

[bigdave]

I seem to have developed a pretty robust stock of grains and hops but have no real idea what to do with it all so though I'd ask for suggestions..

Grain:
Lager Malt - 15kg
Black Malt - 1kg
Chocolate Malt - 1kg
Vienna - 600g
Wheat Malt - 600g
Cara Red - 500g
Roast Barley - 500g
Special B - 500g
Pale Chocolate Malt - 500g
Crystal - 400g
Munich - 300g

Hops:
Apollo - 200g
Chinook - 100g
Amarillo - 100g
Sorachi Ace - 100g
Perle - 50g
Rakau 50g
Bramling X - 20g

[wilfh]

Belgian dubbel?
Wilf

[JKaranka]

I woke up last night thinking about a medium hopped, American twist on a dry Irish red.

4.8% abv, 32 IBU.

Mash: 4.5kg Lager malt, 150g Carared, 100g Wheat malt, 100g Roast barley.

60 minute boil.
60 - 15g Chinook
15 - 15g Chinook
0 - 25g Chinook & 25g Rakau
Dry hop: 25g Rakau

[seymour]

Wilf and JKaranka's recommendations are excellent. Here are a few more:
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This was a bewilderingly delicious special-release beer, which I was lucky enough to taste twice before it was gone. I highly recommend this clone recipe. If you own the Brew Like A Monk book, the discussion of Victory Golden Monkey Tripel would be helpful, since the recipes are so similar.

Brooklyn Sorachi Ace (Single-Hop Saison)
Brooklyn Brewery, Brooklyn, New York, USA
OG: 1064
ABV: 7.6%
IBU: 34
Colour: hazy golden
Grainbill: Pilsener Malt (your lager malt will be fine) & White Sugar
Hops: Sorachi Ace (full boil, late boil, and dry hops)
Yeast(s): Belgian ale or Saison strain in primary fermentor, Champagne wine strain in secondary fermentor

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I haven't personally brewed this one, but it looks intriguing, and you've got most of the ingredients. If you replace the Goldings with your Apollo, Chinook, or Amarillo, it would provide an interesting Americanized twist to an otherwise very English ale, kinda like your Malice Porter concept.

Wadworth St. George & The Dragon
Wadworth & Co, Devizes, Wiltshire, UK
ABV: 4.5%
IBU: ≈30
Colour: amber
Grainbill: based on a 1960 Mann's Whitechapel all-grain recipe, perhaps 94.2% Pale, 4.6% Roasted Barley, 1.2% Torrified Wheat
Hops: Goldings, Bramling Cross (90 min), Bramling Cross (15 min)
Yeast: a brewery-specific, fruity English ale strain, unsure if it's sold commercially, but something like the Worthington White Shield strain (WLP013, Wyeast 1028) would work well. For what it's worth, Wadworth Old Timer is bottle-conditioned by Hepworth with live Brakspear yeast.

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One more thought. You could bastardize the Weyermann® Einkehrschwung I posted awhile back, to make the most of your existing stuff.

WEYERMANN EINKERSCHWUNGisch

GRAINBILL
69% = 7.24 lb = 3.28 kg, Lager Malt
13% = 1.37 lb = 621 g, CaraRed
12% = 1.26 lb = 572 g, Vienna Malt
6% = .63 lb = 286 g, Munich Malt

Mash Schedule:
mash-in at 40°C, 20 min at 52°C, 20 min at 62°C, 20 min at 72°C, mash-out at 78°C

HOPS
.88 oz = 25 g, Perle, 60 minutes
1.05 oz = 30 g, Rakau, 5 minutes then steep until chilled

Yeast: Fermentis® Dry Saflager S189 or Scottish Ale

STATS, assuming 75% mash efficiency and 75% yeast attenuation
OG: 1049
FG: 1012
ABV: 4.8%
IBU: ≈25-30
COLOUR: reddish amber

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You've got loads of good ingredients there, though, so your possibilities are endless. If you have a particular style or commercial beer in mind, just let me know.

Happy brewing!

[bigdave]

Thanks for the suggestions. The more I look at the ingredients the more I'm thinking of reworking my malice porter. But really like the thought of brewing a red ale too. Maybe ill do both.

[JKaranka]

What I posted was more of a dry Irish style red with American hopping. An American red would tend to be maltier and use crystal malts. It could easily be hoppier, though!