The cover isn't in front of me, but in my experience if you want something red you have to use a tiny bit of something black. You can mess around with crystal malts all you want, but the color spectrum isn't really the same: they go from gold to amber to copper to brown. All basically various shades of yellow/brown.
I've used an ounce of chocolate malt or darker in a 5 gallon batch to get this color. Go light, because you usually don't want the flavor.
You can do that color adjustment any time. You don't have to put it in the mash; you can steep it. If I was trying for a very specific hue, I think I'd put the grain in a tight mesh bag and steep it after knockout. You can see the effect instantly, and you can repeat it if necessary. Plus the pH is low enough that you don't have to worry about tannins from the grain.