This is a recipe for 17.5 gallons of Flanders Red ale that I just brewed. However, it was made in increments, over three days. Two 6 gallon batches and one 5.5 gallon batch. All told, the final grain bill is:

20.0 lbs German Vienna Malt (3.5 L)
9.5 lbs German Munich Malt (8.3 L)
3.75 lbs Crystal 60 (55 L)
2.0 lbs Briess Caramel Vienne (12 L)
1.0 lbs Castle Special B (148 L)

The recipe was broken down into three batches of beer. The first two went like this:

Flanders Red P1 and P2
Batch Size - 6 gallons (each)
Efficiency - 80%
Grain
10.0 lbs German Vienna Malt (3.5 L)
1.0 lbs Briess Caramel Vienne (12L)
1.0 lbs Crystal 60 (55 L)
0.5 lbs Castle Special B (148 L)
Hops
0.5 oz Tradition [5.8% AA] (120 mins)
Yeast
1 package Wyeast 3763 Roeselare Yeast/Bacteria Blend

OG - 1.059
Color - 15.1 SRM
Bitterness - 9.2 IBUs

And the last went like this:

Flanders Red P3
Batch Size - 6 gallons (Only 5.5 gallons made it into the carboy)
Efficiency - 80%
Grain
9.5 lbs German Munich (8.3 L)
1.75 lbs Crystal 60 (55L)
Hops
.3 oz Cluster [7.5% AA] (120 mins)
Yeast
1 package Wyeast 3763 Roeselare Yeast/Bacteria Blend

OG - 1.055
Color - 15.1 SRM
Bitterness - 7.5 IBUs

All three of them were mashed in the 158-160 degree range for 45 minutes, then sparged until my boil volume was reached. The boil lasted a minimum of 120 minutes, with the third batch going for nearly 3 hours due to over sparging. The boils weren't very vigorous for any of them (just barely a boil, really).
After cooling the worts in a water bath, I transferred them to my carboys and pitched the Roeselare bug blend into each. It took about 24 hours to see any activity in the airlock, but then it took off pretty fast. Once the brewing yeast activity subsides, I'll be transferring the beer into a 15 gallon drum for aging.

It's been two months, so I racked them into their new home:



15 gallon plastic drum, foil wrapped to decrease the amount of oxygen transfer inherent in plastic, but still allow for oxygen to permeate into the wort over time.

The beers right now range from lightly tart, to a very nice sourness that I was surprised to taste this early into the fermentation. The alcohol fermentation ended with the beers at 1.025 for P1 and P2 and 1.030 for P3, so there's still a lot of dextrins left for the souring bugs to chew on.
I noticed that the least sour beer had no pellicle formation yet, and the most sour beer had a thin, dusty pellicle on about 1/4 of it's surface.
I was also surprised to note that there was such a large variance in the sourness of these beers, given that were brewed within days of each other, pitched with the same yeast, and fermented at the same temps. The only clear difference between them was the amount of aeration they received. The most sour beer, with the largest pellicle, didn't get any aeration at all. The least sour beer, with no pellicle formation, got about 30 minutes of vigorous shaking in the carboy.
That's it for now. I'll check this beer again in a few months to see how it's developing.