Wanted to give this thread a little resurrection. My bro-in-law and I both really like Red Hoptober (and sad that it's now about near impossible to find at this point in the year), and have been talking a lot about attempting a clone for our next batch.
Ironically, our last batch which is now at the 2 week mark in the bottle (after a one month primary), actually tastes pretty similar (completely inadvertently) - so we are going to tweak it to try to get closer. The recipe we made is a roasty RyePA. I'll post the recipe later when I have time, but I can say that it used mostly 2-row, with about a pound and a half of rye, and about a pound of vienna, 1/4 lb of cara-red, and 4 oz of 500L roasted barley. The roasted barley flavor is nearly dead on with the Red Hoptober flavor (but ours came out way darker in color). I'm thinking about using 2 oz each of 500L roasted barley and brown malt to lighten up the color a little, while keeping the roastiness. Also, I think that such a small amount of caramel/crystal malt plus WLP007 also hit the dryness level pretty dead on (we are not fans of recipes with too much crystal - 1/4 lb to 1/2 lb is more than enough for me).
I'm also interested if anyone ever got around to trying this one out. Hopefully my recipe (when I post it) will generate some good feedback and get this conversation going again.