Can you clarify what you're targeting? When I hear "Red IPA", I imagine an IPA that has the additional malt characters typical of an amber/red ale. Whereas this is going to be relatively low-gravity (<1.060), relatively lightly hopped (<2 lb/bbl), and all the character malts are light-medium crystal malt.
For my tastes, 1.3% black malt is still noticeable; I have to keep it below 1% if I'm using it solely for color adjustment. In red ales, I like to use an extra dark crystal malt for 3-5% instead.