What to make out of this mish mash of ingredients?

[jason.loxton]

So...

I have:
-a bunch of Marris Otter
-a few pounds of rye malt
-a bunch of CaraPils
-a bit of special roast
-a tiny bit of flaked wheat (and tons of oats)
-Crap loads of saaz, EKG, centennial, and cascade (and a bit of northern brewer)
-A single pack of Nottingham

Thoughts?

I don't really feel like making a British IPA. Ideas for something weird, but delicious?

[RubberToe]

Just come things that come to mind:

- Rye Pale or IPA.
- Get some brown and / or chocolate malts and make a brown or porter with the MO, special roast, oatmeal too if you want.
- Invent a roasty English rye pale ale..

[gm-]

Add a bit of Munich and you could make a decent German Roggenbier (Rye beer).

6 lb rye
3 lb mo
3 lb munich
2 oz special roast

hopped with saaz

not sure how fitting the nottingham would be, so you might have to buy some German yeast

[jason.loxton]

Thanks guys. More ingredients isn't an option (not until the end of the month), so I think that I am going to try a rye pale ale, mashed a bit high to make up for the lack of crystal. That's not 'weird', but the most logical combination, I think.

[LiverDance]

Make the BCS english IPA but replace 1 kg of MO with rye, it turns out really well.

[jason.loxton]

I made the BCS IPA and I really didn't like it. I am still playing around with my mill and (mostly) new system and missed both my efficiency and mash temp (low) a bit, so it ended up as a few points both higher grav than expected and more attenuative. My fermentation was solid. I just don't like it. It is a bit boozy and... I don't know (my descriptive palet is *awful*)... not to my liking. It is probably my flawed process on that brew, but it could be that I just don't like British IPAs.

I was thinking something like this. It is a bit boring, but whatever:

OG 1.054
IBU 39
SRM 9.3

8.25 pounds Marris Otter
5 pounds rye malt
0.75 pounds special roast
15 g warrior 60 min
15 g each cascade and cent. 10 mins
15 g each cascade and cent. 0 mins

Mash 155 f and ferment at 64 f. Maybe a bit of peppercorn at flame out.

It is basically the BCS APA, with the victory subbed with special roast and munich and wheat replaced with rye (plus a bunch more rye). The idea is a bit of a higher mash to get some residual sugars to deal with the lack of crystal and high attenuation from the Nottingham.

Thoughts? Too much rye? (Too astringent without balancing crystal?)