Formulating a recipe out of Brewing Classic Styles

[RLinNH]

In the past when I wanted to brew recipe out of BCS, 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.

[AaronWesternNY]

If you are doubling are you brewing 10 gal batches? Back off on the Special B (1 lb is a lot) and that will lighten up your beer. If you are worried about this effecting your OG, tweak the base grains.

[RLinNH]

My apologies for not mentioning that in my OP. Yes, I am doing 11.50 finished product batches.

[brewranger]

recipes don't scale linearly, shoot for percentages rather than doubling amounts.

[Whitebeard_Brewer]

two words.........BeerSmith!!!!!

[brewinhard]

Screw the oak bung. Pain in the ass and not necessary for proper flavor development. Simply use a carboy cap/stopper and airlock. Throw an oz or so of french oak med toast in the brew and let it sit for at least 12 mos. I also highly recommend pitching the dregs of several lambics/gueuze/sour beers over the course of the long fermentation for added complexity.

[FlatWaterBrewer]

I'm getting 13.3 at 11 gallons using that grain bill. You sure you're doubling gallons also and not plugging in 5 for batch size?