Ideas for these malts?

Ingredients
1

Next month I’m picking up my malt CSA from the local maltster. This is locally grown and malted and I want to make the most of it. So rather than relying on my own feeble brains I thought I would invite thoughts from all your feeble brains ;).
Please give me ideas for these grains. I would like to only use these malts so please don’t add any additional specialty malts.
Here it is:
For base malt we will have 2-row NY Winter-grown Wintmalt. This is a 8.9% protein barley that is easily modified to give extracts averaging 82% fg. We are now kilning our Pale base malt at a higher temperature to bring out some delicious flavor. Because this will be a summer made malt it will also have a higher color averaging 4-5L.

For specialty malts we are planning on the following:
5 lbs Vienna
5 lbs Harris Heirloom White Wheat
2 lbs Biscuit Wheat
2 lbs Acidulated Warthog Wheat
2 lbs Acidulated Danko Rye
Naturally Acidulated Malts are and R&D project here at Valley Malt. We are fascinated by the flavors that comes from this process and encourage brewers to use as your palate leads you. Perhaps in a saison, gose, or just to even out ph in you beer.

2

Vienna and rye work really well together to make a blonde ale (or lager).

I wouldn’t be afraid to make a tart saison using a combination of the vienna, white wheat (and/or rye) and acidulated wheat.

3

I would also give a wit a try, and go really easy on the spices to showcase the malt and yeast character. A little of the rye could up the spicy character…

Seems like you have a lot of possible targets…

4

Yea, so many choices. I wasn’t expecting as much specialty malt. I thought I would see what I was getting and have only one or two obvious choices.
If the elders are blooming at the time I like a wheat beer with elderflower.

5

Agreed on Saison and wit. I’ll be curious to see what you think of the malts.

6

You could go all-in with everything on a saison that would probably be pretty nice. You could also do a few smaller batches to test everything out one-by-one. Maybe a Berliner Weisse using the acidulated malts to “sour” it.

7

I’ve never used aciduated malts, I’m going to have to brush up on them. The Berliner Weiss is a good idea as I am wanting some low ABv brews not only for summer but in general.