Base malts for "Red"

[CryoEng]

Thanks to all who helped with my first question about specialty grains to get "red."

So, getting even closer to my mental process (as it is...) if I can get to a nice "red" color by choosing the proper base malts and process, what sort of suggestions would the group have?

Again, I'm not thinking of matching a style. I'd like to figure out the most efficient way to get to a medium SRM (say Irish Red) with the least of the other impacts of the ingredient/process. Light ale, ~6% ABV, Red.

Don't want to use food coloring... :fro:

Thanks much!

Cheers

 

[terrapinj]

munich