Mill the grains and mix with 2.9 gallons (11 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold for 60 minutes. Vorlauf until runnings are clear, then run off into kettle. Sparge the grains with 4.3 gallons (16.5 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature about 60°F (16°C). Aerate the wort and pitch the yeast.
Ferment at 68°F (20°C). Cold crash, then bottle or keg the beer and carbonate to 2 volumes of CO2.
Tips For Success:
This should be a good “transitional” pale stout! More amber than gold, it’s still far lighter than a proper “dark” stout and still has the complex roast we expect (thanks to the pale chocolate and lighter-than-usual roasted barley from Briess) and the creamy mouthfeel (thanks to the flaked barley) that we deserve. Also, Brewmaster John Stemler notes that the Wyeast 1026 was the only yeast that did just the right things for this beer, and I’m inclined to take him at his word!