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Ok. So I am doing a brewing and distilling unit at uni this semester and am keen to do a few different brews.
All will be AG and I have a decent selection of malts to play with.
I am very interested in any suggestions people have as to what I should have a go at.

The only restraint is that the brews have to be presented as part of my assessment only 8 weeks after the brewing will take place so unfortunately I can't be doing lagers.
I'm guessing that I probably shouldn't do any stouts or such either as they are likely to taste like old boots when that young.
I do however have the opportunity to make some more brews after the assessment that are just for me to enjoy and to practice so there are no restrictions there!

The malts I have to play with are:

Joe White – Roasted Barely – about 5kg
Joe White – Munich – about 15kg
Joe White – Chocolate – about 40kg
Joe White – Caramalt – about 15kg
Joe white – Crystal Dark – about 15kg
Joe white – Export Pilsner – 50kg
Joe White – traditional Ale – 50kg
Cryermalt – Caramalt – about 10kg
Bairds – Crystal Medium – 5kg
Barrett Burston – Pale Malt – about 40kg
Barrett Burston – Wheat – 25kg
Weyerman – Pilsner – about 10kg

The hops I have available are:

Challanger 8.1%AA
Fuggles 5.0%AA
Galena 12.2%AA
Hallertauer-Hallertauer 5.7%AA
Hallertauer-Hersbrucker 3.1%AA
Pride of Ringwood 9.4%AA
Saaz 3.0%AA
Super Alpha 12.0%AA
Tettang-Tettanger 3.1%AA

I can also pop up to the local hardware store and grab some cascade and galaxy if needed (which I likely will )

So go for it people! Any suggestion or idea will be greatly appreciated!!

Far out, that's a lot of choc. Probably take about 200 years to use that much compared to the other amounts of malt there.

Anyway, hefeweizen. 60% wheat, 40% pale ale, 1 addition of hops at 60 min to bitter to 15ibu. Use a noble hop like tettnang or hallertau.

Use a good weizen yeast, will ferment out in 3 weeks, good to drink as soon as its carbed.

Mmm, hefe...I use 3068, deliberately pitch at around 75% of 'optimal', and ferment at 17C. Usually ferments in 3-4 days, I keg it on day 5, force carb and drinking around day 7/8.

Thanks for the idea's guys! I was thinking about a hefe but wasn't sure on bottle ageing times.
Now that I know it's good to go pretty much straight away I'll give that a shot I'd say!
Yes Earle that is one hell of a lot of chocolate, I think it was just cheapest for the uni to buy it in big 25kg bags so they got a couple without thinking about it.
I think I'll make something else to use some of that chocolate as well. I was thinking maybe some type of porter.
What do you reckon?

Also, we have the fermentis Safbrew WB-06 yeast on hand at uni, will that do a decent job?
Cheers again for the help

I'm jealous!

I wouldn't rule out a stout, just as long as it's not a strong one that needs to mature.

I made this a while back and it was a ripper. It looks like you have all the equivalent of all the ingredients except the flaked barley:

3.90 kg Pale Malt, Maris Otter
0.50 kg Roasted Barley
0.25 kg Chocolate Malt
0.05 kg Barley, Flaked
34 g Challenger [7.50 %] - Boil 120.0 min Hop 34.2 IBUs
18 g Challenger [7.50 %] - Boil 20.0 min Hop 10.1 IBUs
1 pkg Nottingham

Hop additions adjusted to 100 mins and in cube to allow for no-chill.

Mash at 66C for 120 mins, mash-out at 76C.

Est Original Gravity: 1.050
Est Final Gravity: 1.010
Estimated Alcohol by Vol: 5.2 %
Bitterness: 44.3

Mash was long based on some books that I was reading at the time that suggested that many British beers had a very long mash. Cut it back to 60 minutes if you like. And from memory (Beersmith is in Melbourne, I am in Launceston at the moment) I undershot the OG a bit because I was just getting the feel of my equipment. It seems that the boil was 120 mins, too.

Cheers,

Oliver