Eh the nut brown might be a little on the fizzier side but not as out of style as if it were an english brown. I did many of my first batches with all 5oz before I caught on. It helps if the beer was on the warmer side when you bottled (less CO2 already present in solution). If you want to learn more about getting the right carbonation, google "priming sugar calculator" or something to that effect. There are plenty out there and you enter your desired volumes of CO2 (consult the BJCP style guide for an appropriate range for your beer, at least until you get an idea of what, say, 2.4 volumes feels like compared to 3.0) the temperature of the beer at bottling, the batch size, and what type of sugar you are using for priming, and it will tell you how much to use.