Bring about 15l water to a boil, add sorghum, rice syrup 115 g maltodextrin and hops(this depends on what you are making, but typically 15g-30g). Simmer for 40 minutes. Add around 15g hops, wirfloc tablet. Simmer 5 more minutes. Turn off, and chill rapidly. Transfer to bucket, add pre-boiled and chilled water(or purified if you buy it) to 24l total. Confirm temp is 22-28 degrees C. Check specif gravity, should be around 1.045. Add 15g hops and sprinkle with gluten free yeast(there are a few varieties, not to hard to find).
Use heat belt to maintain temps for a week, then unplug and leave for another week. Rack to carboy, top up with water if necessary. Leave a good month, longer if still bubbling lots.
Boil 1-2 cups water, add 200g priming sugar(dextrose), and mix. Dump it in the bucket. Rack beer to bucket, and bottle. Leave at least 2 weeks in a warm area, then move to cold storage.
Step 1 takes a couple hours, step 2, 15 minutes, Step 3 an hour.
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