I'm starting to sketch out some recipe ideas for a nut brown ale I'd like to make with wild rice and walnuts. I'm really going for the nutty flavor of the rice, not necessarily its fermentable sugars. Thus, I was thinking about adding the rice to the boil as opposed to the mash. Everything I've found online suggests that mashing the rice leads to a more fruity than nutty flavor. Thoughts?
I also want some roasted walnuts in this beer, but I am trying to think of a way to extract as little of the oils as possible (as I don't want to interfere with the proteins in the beer, and I still want a nice head). My current thought was to roast maybe 1/2 lb. of walnuts, then add them to secondary. Let it sit in secondary four weeks. Think this would be OK? Too much time? I want this to be a subtle undertone, not the main idea.