That's good info. I have an immersion chiller for cooling so I'm good on that end. I think I will give the half sorghum and half brown rice a try and let it ferment longer than I usually would. If nothing else it will give me a good base flavor to experiment off of.
I thought of malting rice myself but like you said, that's a lot of work for 5 gallons of beer so I figured there has to be a better way