Ok, so I made a hybrid APA/Irish Red, here's my recipe:
-5 gallon batch, 2 gallon boil
-Steeped 8 oz. Crystal 80 and 2 oz. roasted barley for ~30 minutes while water heated, removed once temp. went over 160*
-Added 2 lbs. light DME, boiled, added .5 oz Centennial
-At 15 minutes left, added 1 lb. light DME, 2 lbs. amber DME, and tsp. Irish moss
-At 10 minutes left, added .25 oz Centennial
-Chilled, added water to make 5 gallons, pitched WLP004 Irish Ale yeast
About the steeping grains: I had asked the guy at the LHBS about making a red ale, and he said that's what he had used when he did one last year. When I steeped them, the wort did have a beautiful dark red color, but it went away, especially when I added the water in the fermenter. My guess is I watered it down too much. Should I have used more steeping grains?
The gravity sample tasted awesome, so one hand, who cares what it looks like, it tastes great!