Not knowing an awful lot about red ale; all I've got to go on is the Beer Smith's definition of Red Ale and the competition guidelines which state the beer must be:
A dry-hopped red ale between 4.8% & 5.5% ABV
Beer Smith's definition of Red Ale:
Style OG 1.044 -1.060
Style FG 1.010 -1.016
Style EBC 17.7-35.5 EBC
Style IBU 17.0-28.0 IBU
I've recently taken delivery of a small amount of Sorachi hops, and I like to try my first beer as a single hop beer because I like to get a full sense of the hop flavour. Well it makes sense to me anyway.
Anyway, here is the first draft of the recipe.
Est OG 1.054
Est Colour 32.5 EBC
Est IBU 27 IBU
Maris Otter 5.9 EBC 4800g (87%)
Carared 39.4 EBC 390g (7%)
Amber Malt 43.3 EBC 112g (2%)
Torrefied Wheat 3.3 EBC 112g (2%)
Chocolate Malt 689 EBC 55g (1%)
Black Malt 55g 985 EBC (1%)
20g Sorachi (12.2%AA) FWH
30g Sorachi @ Flame Out
20g Sorachi Dry Hop (3 Days)
Protofloc at 5 mins. In terms of yeast I can use US-05, S-04, Windsor or Nottingham. I haven't made any decisions on that yet.