If you focus on the flavor and shoot for about 16-18 SRM, you'll get the color. I like to think that I have a pretty decent Irish red. It's got (in decreasing order) Marris Otter, crystal 60L, biscuit, and roasted barley. I'll post up the whole recipe when I get home to my notes.
By the way, I know others will differ, but I find the BJCP guidlines to be a little off when it comes to this style. They focus a little too much on caramel flavor and "clean" yeast profile. That leads folks to use strains like S-05 or even lager yeast when, in my opinion, the real Irish strain is the only way to get the distinctive flavor.