The first thing you need to do on brewday is cook your pearled barley. I got mine pre-crushed. If you don't, you have to put it through a mill first. Simply place it in a pot with about 4X as much water as barley and heat to a boil. Once boiling, bring it to a simmer for 20 mins. Remove from heat and cover for another 20 mins. Stir every few minutes during this whole process so it doesn't stick. It's pretty much the same as making rice only with a couple longer time intervals to make sure all the starch gets gelatinized and a little extra water to stop it from sticking so much. You will probably want to heat strike water during this time.
Next, you dump the cooked barley water and all onto the rest of your grains. This will get you to about your protein rest temp of 130 F. Hold that for 30 mins.
After the protein rest, add 200 F water to your mash until you reach 154 F. Hold this until starch conversion is complete then mash out at 168 F for ten minutes and sparge.
Boil, adding hops at specified times. Chill. Pitch yeast. I primaried this for 6 days and secondaried for only 7. I find the cask ale yeast flocculates quite well and is done and out of your hair rather quickly. Tastes great too. If you notice a bit of a sulfur taste after primary, do not dismay. It seems to live in this yeast. It will clear completely once the yeast has settled, I promise.
Bottle with 3/4 cup DME (less than normal) for something just a little more assertive than a cask-ale type carbonation.
I'm not sure what I would do differently next time. Maybe back off on the roasted malt a tad and chuck in some PNW hops for a something a bit different. Mine finished a bit high considering the starting gravity and it works quite well, adding a very subtle sweetness and a fullness of body that would not have happened had it finished lower.