Here are the recipes I have developed:
Beer-poster Pale Ale Gluten Free
6 lbs Sorghum Extract
1 lb Belgian Candi Syrup
1 oz Centennial Hops (30 Min)
.5 Fuggle Hops (10 Min)
.83 German Tradition Hops (5 min)
Safale S-04 Dry Yeast
Heated 5.5 Gallons of water. At 180 degrees Fahrenheit, stirred in Sorghum and candi syrup. Brought to a boil and added Centennial Hops. After 20 minutes, 10 minutes remaining, added Fuggle hops. After an additional 5 minutes, 5 minutes remaining, added German Tradition hops. At 30 minutes, killed heat and began whirlpool. After 15 minutes, began chilling with wort chiller and tap water. Once temperature was below 90 degrees Fahrenheit, transferred wort to carboy. Pitched yeast the following day once temperature dropped below 70 degrees Fahrenheit. Fermented approximately 7 days. Transferred to keg and force carbonated.