Nutty flavours

[floydmeddler]

My mate had a pint of Red Squirrel and said it was delicious. He described it as having a nutty flavour and wants to brew something similar. I went to the pub to try one but they had it off tap.

Anyway, if I were to go for a some nuttiness in a brew, what ingredients should I use?

Cheers all

[mysterio]

Amber malt

You can buy it or try making it with some uncrushed maris otter in the oven.

[Stonechat]

Torrefied wheat will give a nutty flavour, especially if it makes up more than 5%of the grain bill.

I think of amber malt as giving a biscuit/coffee flavour.

Our taste buds do differ I suppose.

[haz66]

Torrefied wheat will give a nutty flavour, especially if it makes up more than 5%of the grain bill.

I think of amber malt as giving a biscuit/coffee flavour.

Our taste buds do differ I suppose.

I also find that Amber gives a coffee flavour, thats why i dont use it.
also agree on the torrified wheat

[mysterio]

Fair enough, I've only used the commercial stuff once, I make my own quite often though which reeks of nuts out of the oven.

[floydmeddler]

Cheers. So... torrified wheat. Have used this before but only ever 150g tops. May give it a go.

[Mitchamitri]

Amber malt mellows with age so I imagine can turn biscuity. Flaked barley could help. Suggest you add some wheat malt as well, combined with crystal pale (Rich tea) or crystal dark (digestives), you should get that flavour.
I’m doing a brown porter and one of the flavours I want is those caramel biscuits you get with coffee, which in theory would give you a caramel nut edge – my grain bill is this:

Dilton Halt Brown porter

Pale Ale Malt MO 5500
Wheat Malt 500
Flaked Barley 500
Chocolate Malt 200
Amber Malt 200
Crystal Malt 200

Chuck 200g torriefied wheat in if you want it nuttier.

Also try this one, Mild Malt
""Mild malt is often used as the base malt for mild ale, and is similar in color to pale malt. Mild malt is kilned at slightly higher temperatures than pale malt in order to provide a less neutral, rounder flavor generally described as "nutty". ASBC 3/EBC 6.""

Quotes:
“”Amber malt is a more toasted form of pale malt, kilned at temperatures of 150-160 °C, and is used in brown porter; older formulations of brown porter use amber malt as a base malt (though this was diastatic and produced in different conditions to a modern amber malt). Amber malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored; in addition to its use in porter, it also appears in a diverse range of British beer recipes. ASBC 50-70/EBC 100-140; amber malt has no diastatic power.

Flaked barley is a versatile adjunct, particularly useful in Stouts. It imparts a lovely grainy flavour and can be used in quite large quantities in black beers. Flaked barley can, however cause haze problems in paler styles, where the percentage should not exceed 5%.””