bit of a novice myself, but my one and only main (successful)brews is Screwys irish red ale if you want to compare.
for a 25l batch, i use just over 5Kg of grain, so yours might be a bit light.
the original is for a 28l, probably knocking about the forum but i'll paste it here..........
Irish Red Ale
Brew House Efficency: 80% (This is what the Recipe was built on Adjust if yours is lower)
Batch Size: 28L
Est OG: 1050
Est FG: 1012
IBUs: 26.4
EBC: (Color): 33.4
Est ABV: 5.0%
Grain Bill
5140g Pale Malt, JWM
161g Cararoma
161g Dark Crystal, JWM
115g Roasted Malt, JWM
58g Chocolate Malt, JWM
Hop Scedule
40g East Kent Goldings, 5%aa @ 60
4.6g Amarillo Gold, 8.5% @ 40 *See Notes*
12g Styrian Goldings, 5.4% @ 15
12g Styrian Goldings, 5.4% @ Flameout (10 min Steep)
Adjuncts
1 Irish Moss Tablet @ 15 Mins
Yeast
Irish Ale - Wyeast #1084 (Skip 40 Min addition of amarillo)
Safale S-04 (See notes Below)
Mash Profile
Mash in 14.5 L to Achive 67.0 c Mash (75.6c water)
Mash for 60 Mins @ Around 67c
Mash Out add 8L of water to the Mash to Achieve 77c (98c water), Stir Gently and rest for 10 Mins
Drain First runnings, Recirculate the first 1-2 L in a jug to let grain bed set
Sparge with 20 L of water at 75.6c, Stir Gently and rest for 10 min
Run off 2nd runnings Recirculate 1-2L in a jug to set bed again.
Boil
70 Min boil, Once Boiling i give my wort time to regulate itself after the hot break about 10 mins then i will start the 60 min addition and follow with the rest.
Fermentation
Ferment Until for 10-14 days as yeast will be a slow floculator.
