In the past when I wanted to brew recipe out of Brewing Classic Styles, I would simply go to the All Grain Option, double the Malt bill, double the specialty grains and hops, and brew it. I have had no complaints, until now. I am preparing to brew the "Rogue Flamande" today on page 220. What I have come up, by simply doubling everything is 10.50 lbs Pilsner, 10.50 lbs Vienna, 1 lb Wheat, 2 lbs Munich, 1 lb Aromatic, 1 lb CaraMunich, and 1 lb Special B. That gives me (Using Beer Smith) an SRM of 27, when I want to be at 13. What gives? Also, the percentages are way off then what Jamil uses for the Extract version of the recipe. Only reason I am being so Anal about this recipe is that I have been looking foreward to brewing a Sour now for at least 4 years, if not more. Well, today's the day. I'll be letting it age with an Oak Bung for 12-18 Months, and I really want to get the recipe right. So, a little help please