You can find the recipe for the IPA here
I suggest looking at the varieties and quantities used in the IPA, because logic dictates there would be a lot of carry over to the #2 beer in the portfolio.
If I had to guess, I would say it is bittered with Columbus, and finished with a combination of Columbus and Amarillo (Columbus/Amarillo seems like a pretty popular blend for West Coast style ambers - see O.B.'s Gordon). I believe the brewer talked about layering hops through the boil, so it would probably be a little more complex than just a 60 + whirlpool regiment. I would not be surprised if the dry hop was only Amarillo (I think it specifies that on the bottle neck) - probably at a minimum of 2 oz per 5 gallons.
For the malt, carapils is used in a pretty big quantity in the IPA, and as someone else noted, the Red also has a ton of body. The IPA also uses C40, and I would assume the Red uses the 40 as well, probably in addition to some dark crystal.
Finally, their house yeast was specifically mentioned - WLP001.
I don't have access to a program right now to check my numbers, but I bet this will get you close to Green Flash's stats. To me this beer tastes like a Rager 50 IBU's. My starting point would be something like...
10 lbs 2 row
1 lb carapils
1 lb c40
.5 lb c120
1-2 oz UK Pale Chocolate for color adjustment
Mash at 152F
(I also like the blend of 2-row and Munich as a base malt, but I am not so sure that Green Flash uses such a blend....might be a nice touch though to sub out 1-2 lbs of 2 row for an equal amount of Munich. It will give you a little closer malt profile to Jamil's Evil Twin)
Bittered w/ ~.5 oz columbus (or something similarly high alpha - Simcoe, Northern Brewer, etc.)
.25 columbus / .25 amarillo @ 20
.5 columbus / .5 amarillo @ 5
.75-1 oz columbus / .75-1 oz amarillo @ 0 for a 10 minute hot whirlpool
2-3 oz amarillo dry hop
(If you can't/won't hot whirlpool for 10 minutes before you begin chilling, push each hop addition after 60 back 10 minutes - ie, 20 becomes 30, 5 becomes 15, zero becomes 10 - actually, even if you plan to follow my original hop time suggestions, use 60/30/15/10 to calculate IBU's - should be around 45/50)
WLP001 fermented at 67/68F
Good luck everyone - this is a great beer, and it would be cool to see a successful clone.