It's lunchtime, so I have a few mins to post some rambling thoughts that might help here.
Irish Red ales are a simple beer. In a commercial brewery (Ireland, NZ, St Peters or whereever), I'll bet they use three, at most four different grains:
Base malt
Crystal for body and touch of colour
Roast barley or roasted malt for colour and a ~hint~ of roasted flavour.
Maybe some even use sugar in the kettle to control body and gravity!!!
Hops, well, I doubt many have late kettle additions. The style depends on the yeast and malt to provide aroma and "fruity" flavours. As home brewers, we're all too keen to "improve" recipes with hops here there and everywhere. Not really needed to make great beers.
The continental brewers use multiple hop additions, as do American craft ale brewers, who learnt to brew from their German ancestors and their apprentices over the years. In the UK and Ireland, now correct me anyone if I'm wrong, the commercial breweries MOSTLY use a bittering addition and a whirlpool addition for flavour and aroma, then dry hopping in primary or secondary fermentation for SOME beers. Stouts and Irish ales would not have been so generous with their late additions.
Kit brewers have different methods and constraints to commercial breweries, so tossing hops in at various points in the boil and fermentation can be useful to get the effect that can't otherwise be emulated without all the equipment and vessels etc that the pros have.
The reason my recipe in post #2 above is so simple is to emulate the simplicity of the style with extract and kits. A basic bitter kit will have the bitterness close enough to what you require. The extra extract will bring the gravity up to what you need. The extra crystal, well, it's nice to have. The roast barley is for the colour traditional in the stlye. Late hops, well why not? The fermentation will scrub out lots of the aroma anyway and the foam stability properties will be nice. Also something fruity might compensate for using a neutral ale yeast like Nottingham or US-05.
So why use three different crystals, fart powder (maltodextrin), two different roast malts, etc?? It's a simple style, even with kits and bits, the recipe should be simple, rather than complex for the sake of it.
Kit
Extract
Crystal
Roast
Hops and yeast.
HTH.