Recipe Type: Extract
Yeast: Saflager S23
Yeast Starter: n/a
Batch Size (Gallons): 5.811785122
Original Gravity: 1042
Final Gravity: 1012
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 23 days @ 12° C (53.6° F)
Additional Fermentation: Bottle Priming
Tasting Notes: A little sorghumy at bottling

Gluten Free Lager
Ingredients
3kg Liquid Sorghum Syrup
40g Aussie Super Pride hops 15.1 % AA, 28% Cohumulone
1 cup Dextrose
1 packet lager yeast Saflager S23

Method
Get 10L of water to the boil in a 15L pot.

Add 2kg of malted sorghum extract, bring to a gentle boil.

Add 20g of Aussie Pride hops, start timer
at 30 mins add 10g of hops
at 45 minutes slowly stir in 1 kg of sorghum extract and add 1 cup Dextrose
at 60 minutes, take off heat, add 10g hops.

Cool in a tub with ice/water mixture.

Pour cooled liquid into fermenter.

Fill fermenter to 22L with fridge cold pre-boiled water. Try and aerate the wort by filling from a height.

Wait until wort is below 25 C, sprinkle yeast on top.

Store at 12° C, fermenting will probably take around 3 weeks and may take 3 days to start.

After 3 weeks or so check the gravity, if it's the same over 3 days take it out of the fridge and bring to 20 degrees for 2 days (Diacetyl rest). Mine stopped at 1020 for the final 3 days at 12° C , then came down to 1012 after a few hours at 20° C , and stayed there for the rest of the two days.

Add finings:
Dissolve 15g sachet of gelatin into 1 cup hot water.
Draw off 500mL beer, and stir into gelatin mix, add to fermenter.

Bottles primed with dextrose, filled and capped.

Keep bottles in fridge at 12 C for 3 weeks, crash condition at 0 C for 2 weeks.

At bottling it tasted to me like a very bitter, warm, flat lager, with a hint of the sorghum sweetness aftertaste. Will update in a few weeks with carbinated tasting.

I Hope this recipe has been useful for gluten free brewers