I made a batch (not out of the pipeline yet) of what I'm calling Red Roasted Ale - just pale malt, caramunich (german caramel, basically) and kiln coffee. Kind of the same deal - I needed to use the cm and the kiln coffee was left over from a stout. I can tell you more in a week when I bottle - I don't even know for a fact it will be red.
Take a chance on something. As long as you make sure not to go overboard with the specialty grains (especially the roasted grains, and from what I hear the honey malt is easily overdone) and adjuncts, you can't go too far wrong.