Recipe Type: All Grain
Yeast: WY1338
Yeast Starter: 2000mL
Batch Size (Gallons): 5.0
Original Gravity: 1.062
Final Gravity: 1.013
IBU: 28.1
Boiling Time (Minutes): 70
Color: 14.4
Primary Fermentation (# of Days & Temp): 21 days @62F
Additional Fermentation: 30 days@45F
Secondary Fermentation (# of Days & Temp): 7 days @66F
Tasting Notes: Big malty aroma and flavor. Hops balance nicely with a slight citrus finish.

Just tapped this a few days ago. It was such a big hit with the guys and the girls that I felt obligated to post it!

Under My Kilt Irish Red
8 lbs 4 oz Pale Malt, Maris Otter (3.0 SRM) 82.50 %
12.0 oz Barley, Flaked (1.7 SRM) 7.50 %
12.0 oz Cara 45 (45.0 SRM) 7.50 %
2.0 oz CaraAroma (150.0 SRM) 1.25 %
2.0 oz Roasted Barley (462.0 SRM) 1.25 %
0.50 oz Northern Brewer [9.00 %] (60 min) 18.1 IBU
0.50 oz Cascade [7.00 %] (30 min) 7.2 IBU
0.75 oz Mt. Hood [4.60 %] (10 min) 2.8 IBU
1 Pkgs European Ale (Wyeast Labs #1338)

Recipe based on 83% efficiency. Mashed at 150F/60 min.
It's not quite red. Needs to be a tad darker to be red. It was so good I think I'll leave the recipe as is for next year.
It's a malty full bodied ale with just the right amount of bitterness. I went with some cascade to Americanize it a bit.
BTW: This yeast is a real slow fermenter. Give it at least 3 weeks. I had to rack and let it go another couple weeks.
I also let this condition a bit before tapping. (brew date: 1/15, tap date: 3/15).
Update: 3/25... It's dead! Took less than 10 days!!!