The hops give it a Pacific Northwest style ale bend instead of fitting squarely into an Irish Red or American Amber category. I like it a lot, but not sure I like it better than the original recipe. I would call it a tie. I like the creamy head that stays with the entire glass of beer, but I wanted it to be a little deeper red (it is more orangy red). It all tastes the same, but when you create a recipe you have a particular idea of what it should be when it grows up.
I like a little maltier and/or hoppier beer for the fall, and this definitely fits the bill. It isn't a winter warmer, however. I would like to brew a winter warmer (English Old Ale, or perhaps the German Alt) this winter, but next up is our yearly debacle called Pumpkin Ale. For some reason, my brother and I seem to make a major mistake every year (something different each time) on this beer. It is an advanced beer with probability of stuck mashes and low yields, but we also have made a fair amount of bone head mistakes. At least every year the beer is drinkable (more or less), but we have learned a lot from doing it year after year after year. Maybe this year will be the year we nail it.
Right now, the Red Ale is in its prime, and I highly recommend trying it if you can get over to my brewery in the next month.