first recipe was a nice irish red but i wanted a bit more crystal, toffey and the roast from the barley. I upped the recipe a little to help out but not brewed it like this yet, so I am not sure it it helped with more mouthfeel and roast. got the recipe from Brewing classic styles, it won a few competitions.
from Brewing classic styles book pg. 130. recipe: 11.5 lb Maris otter at 87.8%, 6 oz crystal 40 L and crystal 120 L along with roasted barley each at 4.1%. HOPs East Kent Goldings 1.25 oz at 60 for an IBU of 25.1, and the yeast would be irish ale yeast WLP004 Ferment at 66 F As you can see the 11.5 pounds of marris otter didn't fit the style here, so I lowered it to 10 lb., and it fit except for the SRM which is off from 14 highest to 15.2 (closer to a brown)
very happy with it. I may try to find a way to increase the red color.