Irish Red Ale--recipes or suggestions?

I can't really gather a whole lot of information about this style.

I gather that a typical grainbill includes a few ounces of roasted barley and a healthy amount of crystal. Any adjuncts?

Any suggestions (or recipes) would be appreciated.

Here's one from Papazian - extract with grains:

No Sham Shamrock Irish Red Ale (5 gal)

1 lb Crystal
1/2 lb toasted malted barley
5 lbs Briess amber LME
1 oz Northern Brewer - 8HBU (60 min)
1 oz Santiam or Tettnanger (1 min)

American-type ale yeast

3/4 cup corn sugar (to prime)

OG: 1.042 - 1.046
FG: 1.010 - 1.014
IBU: 30
SRM: 15

To toast malted barley, preheat oven to 350 deg F and spread 1/2 lb of whole malted barley grain on a screen or a cookie sheet. Within 10 minutes a wonderful aroma will emanate from your oven and the malted barley will have turned a slight reddish color. Remove the grain at this time. Prolonged toasting will turn the inside of the malted barley a deeper nut brown and will contribute a roasted flavor. The nutty malt aromatics of a 10-min toast are desired for this recipe.
Add cracked crystal malt and cracked toasted malted barley to 1.5 gal of cold water and let steep at 150-160 deg F for 30 minutes; remove grains with a strainer and sparge with 1 gal of water at 170 deg F.
Add LME and bitter hops and boil for 60 min; the aroma hops should be added during the final 1 minute of boiling. Cool and transfer to fermenter, adding enough water to make 5 gallons total. Pitch yeast when below 80 deg F. Ferment, bottle and enjoy.

Marc.

Sounds like a tasty recipe!

Here is my Rhode Island Red which was spawned by the desire to repitch Wyeast 1084, and the need to enjoy something along the lines of the Lagunitas Imperial Red Ale.

I forgot to include the hop qty's but the target IBU's have been included. I added some light DME to boost the ABV, since my mashtun was at maximum capacity. You could easily omit the light DME for a beer with a more reasonable alcohol content.

IRISH RED ALE

Aroma: Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.
Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.
Flavor: Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.
Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.
Overall Impression: An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.
Comments: Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated.
Ingredients: May contain some adjuncts (corn, rice or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish hue and dry roasted finish. UK/Irish malts, hops, yeast.
Vital Statistics:
OG: 1.044 – 1.060
FG: 1.010 – 1.014
IBU: 17-28
ABV: 4.0 – 6.0%
SRM: 9 – 18
Commerical examples: Moling’s Irish Red Ale, Smithwick’s Irish Ale, Kilkenny Irish Beer, Beamish Red Ale, Caffrey’s Irish Ale, Goose Island Kilgubbin Red Ale, Murphy’s Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale.

And from Brewer's Association 2006 style guidelines compiled by Charlie Papazian:

Irish-Style Red Ale
Irish-style red ales range from light red-amber-copper to light brown in color. These ales have a medium hop bitterness and flavor. They often don’t have hop aroma. Irish-style red ales have low to medium candy-like caramel sweetness and a medium body. The style may have low levels of fruity-ester flavor and aroma. Diacetyl should be absent. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle-conditioned products.

Original Gravity (ºPlato):
1.040-1.048 (10-12 ºPlato)
Apparent Extract/Final Gravity (ºPlato):
1.010-1.014 (2.5-3.5 ºPlato)
Alcohol by Weight (Volume):
3.2-3.6% (4-4.5%)
Bitterness (IBU): 20-28
Color SRM (EBC): 11-18 (22-36 EBC)