Not that I would disagree with Austinhomebrew, but to each their own style and I love making reds with a low crystal like 40, and just a little Roasted Barley (I love the taste, but no more than 2-4 oz). Black Patent, Special B, Crystal 120 I think would push it a little for a Red with that low of a ferment-able base.
Kick up the extract by a pound or two, then keep the Special B and use crystal 40 or 60. (my very humble opinion).
I just can't wait till my Red is finished ageing.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.