Roasted Nut Flavor

[fuji6100]

I'm a relitively new homebrewer (Currently only on batch #5) and had a question reguarding a particular flavor. I really enjoyed Micheal Shea's Black and Tan, but they no longer ship to Georgia (According to several retailers around here). What attracts me to the beer is the roasted nut flavor you get as an aftertaste. Killian's Red has some of this, but the black and tan was very strong.

What can I add to my beer to achieve this flavor? Since I'm a beginner, I still use malt extract kits (plus unhopped Dried malt extract and hopps) and I've tried Coopers Nut brown and Munton & Fison Nut brown but none of them have what I'm looking for.

Also, when brewing an Irish Red, how much Irish Moss is appropriate and what stage of the boil should it be used? I've not found much info on Irish Moss.

Thanks!

[Tweek]

you could add a 1/2 lb of biscuit malt. That will give you a toasty nutty flavor. Put it in a grain bag and steep it at 155 degrees for 45 minutes along with any other specialty malts you want to use. That should do the trick for you.

Cheers

[fuji6100]

Thanks!

Do you know where I might order some of this buscuit malt? Does it go under any other name/description?

[shughes600]

As far as i know Irish moss quantities are independent of the style. I usually use somewhere between a teaspoon and a tabelspoon, Add it 15 minutes before the end of the boil. It is used to encourage a good hot break.

[Tweek]

wherever you are getting your ingredients currently will have biscuit malt. It is a pretty standard specialty malt.

As far as irish moss is concerned it is used as a clearing agent. typically you add a little bit, tablespoon or so to the last fifteen minutes of the boil. This can be used on any type of beer that has a need for clearing. Irish moss does not add any flavor or color to your beer.