Irish Red Ale Recipes?

[Norwalde]

Anybody have a fabulous Irish Red Ale recipe? I just brewed a Bitter with Wyeast 1968 (ESB/Fullers) and was going to repitch it to the Red. It's my first time using this yeast, and my first Bitter, and my first Red Ale. Any reason why the 1968 wouldn't be appropriate for the Red?

Thanks,

Norwalde

[Who is John Malt?]

We had good results with this one:

Irish Red 10gal
A ProMash Recipe Report

Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 12.00
Total Grain (Lbs): 21.25
Anticipated OG: 1.049 Plato: 12.26
Anticipated SRM: 12.0
Anticipated IBU: 28.5
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
94.1 20.00 lbs. Pale Malt(2-row) Canada 1.036 2
4.7 1.00 lbs. CaraMunich 60 France 1.034 60
1.2 0.25 lbs. Roasted Barley America 1.028 450

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Fuggle Pellet 4.90 24.1 60 min.
1.50 oz. Goldings - E.K. Pellet 4.40 4.3 15 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.30 Oz Irish Moss Fining 15 Min.(boil)

Yeast
-----
WYeast 1084 Irish Ale

Mash Schedule
-------------
Mash Type: Single Step

Grain Lbs: 21.25
Water Qts: 27.62 - Before Additional Infusions
Water Gal: 6.91 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 165 Time: 10
Sparge Temp : 170 Time: 60

Total Mash Volume Gal: 8.50 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.