I've had confusing emails from John on the wheat, can't say yes or no on it being in there or not. Nordeast and I both thought the grist without wheat or oats didn't have enough body and thought torrified wheat would help that out. You've been noted as having come up with the idea
My latest recipe is 6.3 SRM. What did yours say? Can you post your SRM values for the grain you have input?
I have noticed some color differences in the real Heady. John said it doesn't happen much any more now that they blend more batches, but he said there was some slight variation prior to January. Sometimes is was a brighter orange, other times had a bit of a brownish color to it.
So, the big question is, how does your malt bill taste? Is it ready yet? I think you are the only one to brew close to what we think is the actual grain bill. I don't see a big issue with the dextrose/turbinado, I just report what is suspected to be in the real thing, probably not much if any taste difference at that small %.