2 gallons spring water
6 lbs sorghum extract
2 lbs rice syrup solids
boil 20 minutes
.5 oz Hallertau whole hops
boil additional 10 minutes
1 tsp yeast nutrient at flameout
cool, top off with 3 gallons of spring water
1 packet of Nottingham yeast
starting sg = 1.054
I know that's not the standard notation, but I hope that answers your question. Also, I plan to add an additional 1tsp of yeast nutrient after 3 days or so, and then probably 1 tsp at 7 days. I've read that enough yeast nutrition can help overcome any funny flavor some people perceive from the sorghum.
I think hbx's recipe will produce a much better end product. I consider what I made to be a starting point, more of an experiment. I'm still fairly new to brewing (about 6 months or so) so I'm getting a handle on what different hops taste like and I'm doing more complex recipes just yet.