This is a commercial recipe from an American brewery but it's a British beer really, despite a couple of the malts being peculiar to Briess maltings.
Its a sort of scaled down stout. Not pale as such, but not as dark as regular stout. Reduced amounts of roasted malts, a halfway house. Interesting.
"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!"
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
7.5 lb (3.4 kg) pale malt (81.1%)
1 lb (454 g) flaked barley (10.8%)
0.25 lb (113 g) Briess Extra Special Roast 130L (2.7%)
0.25 lb (113 g) Pale chocolate malt (2.7%)
0.25 lb (113 g) Briess roasted barley 300L (2.7%)
0.5 oz (14 g) Challenger [10% AA] at 60 minutes
0.75 oz (21 g) Kent Goldings [4% AA] at 15 minutes
1026 (Cask Ale)
Mash at 67°C. Hold for 60 minutes. Boil for 60 minutes.