Is that for an Irish red? Knowing practically nothing about the style (but anal-retentively obsessing over it for the past few days), it seems like an upper 20s IBU would be too bitter. The BJCP guidelines for an Irish Red says 17-28. Also, a lot of the people I talk to (I've enlisted the help of my LHBC, seeing as they have a vested interest in me brewing well since they have to drink the result
) say that you only need a small amount of bittering hops. My recipe has changed 3-4 times since this morning -- I'm serious, I'm going crazy with this -- but right now it looks like I'll have 20 IBUs or so added at the start of the boil.
Again, my knowledge is only from an obsessive reading on the subject in the past few days, but it seems like the crystal gives both color and a caramel flavor (which is why it's also called caramel 120L). I'm considering bumping up the amount back to a pound (it's gone from 1lb to 1/4 lb and back a few times) and lowering the color so that the roasted barley (still at 1/4 lb) doesn't make it too dark.
This is a good exercise for me in recipe formulation and RDWHAHBing... my brain likes to know the 'right' way to do things, and it seems like there's enough dissent that I can go about this a few different ways. Or, as is actually the case, I can try to reconcile five valid recipes from five knowledgeable sources until something starts to leak out of my ears. I fully expect to change the recipe at least once or twice a day until Thursday or Friday when I go into my LHBS and buy the ingredients