An Irish red would be good. I just put an AG version on tap. I'd say the extract/PM version would go something like:
5 pounds pale LME
2 pounds pale malt (British, if you can find it)
3 ounces special roast
2 ounces chocolate
2 ounces biscuit malt
Hops:
1 ounce East Kent Goldings (60 minutes)
1 ounces EKG (30 minutes)
Willamette hops would be good for bittering, too.
For yeast, I'd suggest an Irish ale yeast, or for a dry yeast, maybe S04.
This should give you an OG of 1.044, a FG of 1.010-1.012, with IBUs of 21 in a 2.5 gallon boil.
You'd mash the grains together, in a grain bag, for 45 minutes in 4 quarts of 154 degree water. (make the water about 165 degrees, and turn off the heat, and drop in the grain bag, "dunking" it well to thoroughly saturate the grains). Remove the grains, and then hold them over the pot in a colander (still in the bag) and pour 1 gallon of 170 degree water over them to "rinse" the grains. Then, throw away the grains and add water to get to your boil volume. Bring to a boil, and add the extract. Bring to a boil again and set the timer for 60 minutes. Add the first hops, and then with 30 minutes left add the second hops.
I think that would closely approximate the beer I have on tap right now.
