Brewed this up last night. I changed the recipe a bit and went with:
3.3 lb Sorghum
2 lb 10 oz Brown Rice Syrup (they came in 1 lb 5 oz containers)
2 lb D45
8 oz Maltodextrine
Steeped for 15 minutes at 160-180: 3 lbs Toasted red samba rice and 1 lb of Toasted Millet instead of pecans. Didn't feel like dealing with the crushing and absorbing oil and all that. The millet smelled great.
Went with only .5oz of Columbus for 60 minutes
2 cups (4.5 oz by weight) Rooibos steeped about 15 minutes.
and S05 yeast. Couldn't find my S04 anyway..
Oh and threw in a Whirlflock at 10 min.
The aroma changed from sweet and toasty to rooibos/toasty/bitter with less obvious sweetness once I added the sorghum and rooibos. The wort had a cloudy mass in it while cooling.. I'm guessing it's solids from all that rice I steeped in it?
Color was more brown than red, due to 2lbs of d45 mostly. I guess I got my "dirty red"