Roasted without the color

[45thparallelhopper]

I've been playing with the idea of getting some of the normal roasted flavors you would get from a stout or Porter and trying to impart it into a lower srm beer style, but the tricky part is I do not want too much of the color to come through. Anyone of any ideas on how to possibly attempt or accomplish this goal?

 

[JordanKnudson]

Over the past few years, a number of breweries have made pale/golden stouts as a fun offering. I think one was also included in Denny Conn and Drew Beechum's book, "Experimental Homebrewing." Those beers don't use any roasted malts, but instead use a pale beer base and add coffee and chocolate extracts to mimic the flavors of the dark malts. Maybe that could provide a good starting point.