Sooo I went to visit my local homebrewshop the other day with a Red Ale recipe that I had found somewhere and was looking it over with the shop owner and he suggested some changes.. long story short, we ended up with 3 lbs of carared in there, 9lbs of base malt, 1lb of flaked oats and a couple really small additions. according the hopville's beer calculus it should be super sweet and malty but also about 7.2% what do you guys think? oh, also it was notty yeast, and 1oz east kent full and .5 east kent at flameout. I've just seen alot of posts about the perils of the 15% rule on the specialty malts and am curious