On hand I have:
Plenty of 2-Row
~1# Black malt
~1$ Roasted Barley
1+ #s Chocolate
1/2# Crystal 120
1/2# Special Roast
Fuggle, EKG, Mt. Hood, Cascade, and Centennial Hops
An assortment of dry ale yeast and a Wyeast 1450 slurry.
I was planning on making a porter, but I’m open to suggestions. I’d really like to make an APA, but I would like some light crystal to do that.
All ideas are appreciated!
Toast some 2-row, use the 120 and make your APA. Bitter with the Cent. and finish with cascades, sounds good to me. Happy brewing. 
I’ve never toasted malt before. What temp and how long do you leave it in the oven? What kind of flavors do you get?
http://www.howtobrew.com/section4/chapter20-4.html
here you go. I would go with the 15 minute dry, I have made APA’s this way and turned out well. I think you only need to wait a week for the longer roast times. Make sure to keep an eye on it and give it a stir or shake, to ensure even toasting.
Looks like an American Brown Ale may be in order. 8)
Just got done making one! I’m thinking about a Nut Brown Ale. I just got done roasting 1 pound of dry malt in the oven for 30 minutes and now have 1 pound of wet malt going in for an hour. What percent of the grist should these be used as?
I would say 10-15% would be good, play around with it, kinda up to personal taste.
I’ve decided to definitely go with a nut-brown. I tasted my toasted malts and now I’m wondering about what other specialty malts to use with them. I’m thinking some chocolate, but what about crystal or special roast? The wet malt that I roasted tastes like light-medium crystal and the dry malt like a special roast or biscuit. I definitely don’t want to overdo the specialties.
So how’s this look? I’m figuring my home roasted malt is the same as special roast and C60.
75% pale
10% home roasted special roast
10% home roasted C60
5% chocolate
What about something Scottish?
Honestly, I’ve only had 1 or 2 Scottish ales and I’m not sure what I’d be aiming for.
1 lb chocolate
4 oz black malt
the 120
maybe a little roasted barley
8-10 lb 2-row
Some hops at 60
Some more FWH
sounds like a decent porter to me. you could use either yeast.
Just chuck it all together and let-er rip. I did this with all the left over grains and fermentables from the brewery of a friend of mine after he passed away. We served the result at a benefit for his family. It was brewed and served in 8 days. We lightly carbonated it and served it with a beer engine. Very nice. We called it a Pantry raid beer.