I just brewed up a red today actually...IBU 21... SRM 15.. OG 1.057
10# 2 row
8 oz crystal 40
6 oz cara pils
4 oz crystal 120
4 oz roasted barley
1.5 oz EKG 60 min
.5 oz EKG 0 min
clean ale yeast
I have read roasted barley dose some with color as well as give that dry bite so to speak. Which is what I like in a red ale..
Crystal 80 and 120 give the best red color in moderation.( is used a bit of 40 to round it out..)
Also Irish Red ales have little to no hop flavor and very little aroma so using several additions at the end will proabably be too much and make an american red ale or amber ale IMO.
I used a clean ale yeast but a good Irish ale is what normally is called for..
Hope this helps..
Primary: DFH 60 IPA
Secondaty: Blond Ale, Apfelwine, Crandaddy mead
Bottle: Blue moon clone,Kolsch, Eds House Ale, Barley wine, Stone IPA, Oatmeal stout, Hefe,
Drinking: 60 minute IPA, Honkers Ale, Wheat, cherry wheat, Appfelwine,
On Deck: Imperial Stout,