I'll be curious to see what you think of the color. 8 oz. roast seems a lot for a hint of color.
My thoughts, too - maybe 2-4 ounces would work well enough for coloring?
Yeah, I usually use 1 oz./5 gal. for color. 2 tops sometimes. I'd be worried about it coming out too brown with that much.
The recipes for an Irish Red found on other sites showed as much as 5 oz roasted malt (300*) for 5 gallons.
So we went with 8 ounces for the 13.5 gallon boil volume.
It is not too dark. But I did detect a bit of a roast aroma from the mash.
SRM range: 9 to 18Ingredients
9.9 lbs. (4.5 kg) Crisp British pale ale malt or similar British pale ale malt
6.0 oz. (170 g) crystal malt (40 °L)
6.0 oz. (170 g) crystal malt (120 °L)
5.0 oz. (142 g) roasted barley (300 °L)
5.25 AAU Kent Golding pellet hops (60 min.) (1.05 oz./30 g at 5% alpha acid)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeastIngredients
10 lbs. (4.5 kg) 2-row pale malt
8 oz. (0.22 kg) Carapils® malt
8 oz. (0.22 kg) crystal malt (40 °L)
8 oz. (0.22 kg) crystal malt (75 °L)
3 oz. (85 g) biscuit malt
2 oz. (57 g) chocolate malt (350 °L)
1 oz. (28 g) black malt (600 °L)