I had an Orkney brewerys Red MacGregor 4% abv last night and it was amazing.
I've looked but all I can find is from the website

Red Macgregor is a unique beer: delicate and sophisticated yet the robust cask conditioned version of this beer was the first Scottish beer to win the BIIA World Cask Beer Gold Medal.

On the nose, this ruby-red beer is delicate, floral and fruity, with notes of violets, cherries, toffee and caramel.

On the palate, the fruits combine with a juicy malt character and hints of toasted malt, with a biscuit malt and spicy hop finish.


Crystal and chocolate malt give this beer its distinctive ruby-red colour, and its backbone of toasted malt flavour; Cascade hops, rarely found in darker beers, give the floral, perfumed fruitiness


Any help is appreciated

From The Real Ale Almanac
Og 1040
Abc 4%
92% pipkin pale malt
4% crystal malt
1% chocolate malt
3% torrified wheat
Omega for bitterness
Cascade for aroma
25 units bitterness

Thanks Ironman, I thought I had looked everywhere. I have plenty of aroma thanks to you
Now to hunt up the rest

Omega is a high alpha British hop with good aroma qualities.
Here is what Freshops has to say.

USDA ACCESSION No.: 21667
SELECTION: Seedling selection made at Wye College, England
GENUS: Humuls
SPECIES: lupulus
CULTIVAR: Omega
PEDIGREE: Wye Challenger (USDA 21043) x English male
PRIMARY SITE USDA/OSU Hop Research Farm, East Farm, Corvallis, OR
ORIGIN: Wye College, England
DATE RECEIVED: spring 1992
METHOD RECEIVED: rhizomes
AVAILBILITY: no restrictions
REFERENCES: Annual Report for Hop Research, USDA/ARS,1992 and later years
Neve, R.A. and P. Darby. New Hop Varieties. Wye Colege Annual
Report for 1983 (published 1984)
MATURITY: medium
LEAF COLOR: dark green
SEX: female
DISEASES: Downy mildew: moderately resdistant
Powdery mildew: no information
Verticillium wilt: resistant
Viruses: free of all 5 hop viruses when received at Corvallis
VIGOR: fair to good
YIELD: fair to good at Corvallis test plots
SIDE ARM LENGTH: 12 to 24 inches, sometimes longer
ALPHA ACIDS: 9 - 10 %
BETA ACIDS: 3 - 4 %
COHUMULONE: 29%
STORAGE STABILITY: very good, retained 78% of its original alpha acids after
6 months room temperature storage
OIL: 1.72 ml/100g. Humulene 17%; caryophyllene 5 %; farnesene trace
myrcene 53%. H/C ratio = 3.38
MAJOR TRAITS: pleasant European aroma characteristics, resistant to verticillium wilt
OTHER INFORMATION: The yield performance of this hop even in England has been disappointing and it is not grown much despite its good verticillium record. This is one of the last hops developed and released by Dr. R.A. Neve, former head of the Hop Section at Wye College, England.

So here is what I came up with using brewtarget


92% 6 lbs pale extract
4% 4 oz crystal 60
3% 3 oz torrified wheat
1% 1 oz chocolate malt
.5 oz magnum as omega sub 13.5 AA 25.5 IBU
.25 oz cascade 6 AA 2.1 IBU
Irish Ale yeast

Looks like a good start to me

Thank you for EVERYTHING Ironman

Torrified wheat is puffed wheat. It's easy enough to find but if your doing extract the wheat won't convert. If I were trying to replicate this with extract I might double the % of torrified wheat and replace it with wheat extract ( since wheat extract is probably 50% wheat malt). the torrified wheat is about head retention and body. Also I would think you should find a nice british pale extract.

Thia is the only British malt extract available at my LHBS
http://annapolishomebrew.com/shopEXTmunt.asp

Looks like we have the same lhbs.