Make a hoppy and malty American red!
Use two-row for the majority of the base, with a pound of Munich malt or two pounds of Vienna malt, a pound of crystal 40L, .25 pound of crystal 120L, two ounces of chocolate for color, all in a 1.055 or so grainbill.
It'd probably look like this (depending on your efficiency):
8 pounds two-row
2 pounds Vienna
.75 pound crystal 40L (or up to a pound)
.25 pound crystal 120L
2 oz chocolate malt (for color)
Bitter to 35 IBUs or so
Use a neutral bittering hop if you have one, and then use the cascade and simcoe, .5 ounce each, at 15 and 5 minutes. Dryhop if you'd like more hops "oomph".
.75 oz bittering hops 60 minutes (or up to about 25-30 IBUs with this addition)
.50 oz simcoe 15 minutes
.50 oz cascade 15 minutes
.50 oz simcoe 5 minutes
.50 oz cascade 5 minutes
Use a clean well-attenuating ale yeast (s05 for dry, WLP001 or Wyeast 1056 for liquid).
