Hope it turns out ok for you. I like the idea of using Brett B on this recipe. I used the same malt recipe to make a Belgian IPA a while ago and it turned out very nice.
Let me know how the brett version works out.
I have brewed a few pro batches under contract, S05 was used for 3 of them. The first batch, the yeast was rehydrated and the other 2 dry yeast was dumped into the fermenters. There was no noticeable difference between the batches. Each batches were 2200L and the OG was 1053. They all came down...
I would think so, the beer is red purple ish in colour. Aromatic, caramunich and special b are on the dark side so i don't think your syrup needs to be to dark to recreate the colour.