Thanks for reading this. I'm relatively new to brewing and have been handed a bunch of grains (listed below) and wanted to make use of them but have no idea where to begin.

If anyone could suggest a recipe that would maximize the use of these ingredients I would really appreciate it. I figure I'll have to buy some other things obviously, but I want to use as much of the below as possible. And, it there were any chance to make a dark ale or stout out of them, I'd appreciate suggestions even more.

Whole grain 1kg (34oz) (maris otter ebc4.
Optic Pale Ale Malt 1/2kg (17oz)
torrified wheat 1/2kg (17oz)
Crystal Rye Malt 1/2kg (17oz)
Roasted Malt 300g (10oz)
Caramel Malt 300g (10oz)
Biscuit 150g (5oz)
Caramalt 1/2kg (17oz)

I finally got around to playing with your ingredients.

I came up with two recipes for five gallon batches without adding anything extra. I was using BeerTools Pro and I'm afraid I went with the default value of 75% for the mash efficiency which is a little higher than I normally assume. Sorry about that.

You might want to double check the Roasted Malt. Is it Roasted Malt or Roasted Barely? Roasted Malt is appropriate to both porters and stouts whereas Roasted Barely is appropriate to only stouts.

At any rate, assuming the ingredients you listed are correct you use all of them to make a brown porter.

To your ingredients I also used 1.0 oz. of 5.0% alpha acid Kent Goldings hops (boiled 60 minutes) and two packs of Danstar Nottingham dry yeast.

Here is a summary of the resultant beer.

Original gravity: 1.041 - Style Guideline: 1.040-1.052
Final Gravity: 1.010 - Style Guideline: 1.008-1.014
Color: 27.4 SRM - Style Guideline: 20.0-30.0
Alcohol: 4.05% - Style Guideline: 4.0-5.4%
Bitterness (IBUs): 18.72 - 18.0-35.0

With this recipe the original gravity is a bit low. I'd probably add one more of the Maris Otter Malt. I'd probably also use 0.5 pounds of chocolate malt. I believe chocolate malt kind of smooths off the roughness from the Roasted Malt. Also I'd increase to amount of Kent Goldings to 1.25 oz. so as to place the bitterness a bit more in line with the increased gravity from the malt addition.

When I first saw your ingredients I thought of a dry stout. However, I mistook the Roasted Malt (i.e. Black Patent/Black Malt) for roasted barely.

At any rate, assuming your have roasted barely instead of black patent I produced a second recipe. In this recipe I used 2.0 oz. of 5.0 alpha acid Kent Goldings and again two packs of Danstar Nottingham dry yeast.

Here is the summary information:
Original gravity: 1.041 - Style Guideline: 1.036-1.050
Final Gravity: 1.010 - Style Guideline: 1.007-1.011
Color: 26.2 SRM - Style Guideline: 25.0-40.0
Alcohol: 4.04% - Style Guideline: 4.0-5.0%
Bitterness (IBUs): 37.45 - 30.0-45.0

If you want to make a stout I would again recommend adding another pound of Maris Otter Pale Malt and 0.5 pounds of chocolate malt.

If it turns out that you do indeed have Roasted Malt (i.e. Black Patent) then I would recommend also adding about 0.3 pounds of Roasted Barely to what you already have. If it turns out that you have Roasted Barely then I'd probably add 0.3 pounds of Black Patent as well.

Keep in mind, that I'm not entirely sure how the roasted malt character will be for either recipe. This is a good starting. You may need to add or cut back the Roasted Malt/Roasted Barely at. Also I have no experience with crystal rye malt. However, I suspect it will just add complexity without being blatant. Blatant might be good. I don't know.

I hope this helps.

- Scott