Learn To Brew Recipe

For the Learn To Brew day this year we decided to use a single style of beer.  We are going to make an Irish red ale.
 
Irish red ale is a blanced beer with moderate malt character that often comes across as toasted and subtle caramel notes.  The deep reddish copper color comes from a small dose of highly kilned malt that also adds to the dry finish.
 
The recipe that we have selected is the Ruabeoir from Brewing Classic Styles by Jamil Zainasheff and John Palmer.
 
Ruabeoir
Ingredients:
8.1 lbs English Pale Ale liquid malt extract (LME) @ (3.5 °L)
6.0 oz Crystal Malt @ (40 °L)
6.0 oz Crystal Malt @ (120 °L)
6.0 oz Roasted Barley @ (300 °L)
1.25 oz Goldings 5% AA, 60 minutes (25.1 IBUs)
Yeast - White Labs WLP004 Irish Ale, Wyeast 1084 Irish Ale or Fermentis Safale US05
 
All-Grain Option
Replace the English pale ale extract with 11.25 lbs British pale ale malt. Mash at 153° F (67° C)
 
OG: 1.054 (13.4 °P)
FG: 1.014 (3.6 °P)
IBU: 25
Color: 17 SRM (33 EBC)
Alcohol: 5.2% ABV (4.0% ABW)
Boil: 60 minutes
Pre-Boil Volume: 7 gallons (26.5L)
Pre-Boil Gravity: 1.046 (11.4 °P)