Thanks!! Looks like a recipe I can use.
Here is the recipe "Americanized" for those of us who are "metric impaired".
Celiacsurvivor's GF Honey Lager Recipe
2.8 kg (6.17lbs) Sorghum Malt
0.5Kg (1.10lbs) Honey (I used Pams clover honey)
28g (.99oz) Saaz Hops – Bittering (60min)
15g (.53oz) Saaz Hops – Flavouring (20min)
7g (.25oz) Saaz Hops – Aroma (10min)
7g (.25oz) Saaz Hops – Aroma (end of boil)
(I used Czech saaz hops from Nelson 4.4%AA)
5g (.18oz) Irish Moss
Fermentis Saflager S-23 yeast or Saflager W-34/70 (not sure which I threw the packet away)
In a large pot add approx 1kg (2.2lbs) Sorghum Liquid Extract and 8 liters (2.11gal) of hot water. Mix well until the extract is totally dissolved. Bring this liquid to the boil. ( this takes a while and should start with nearly boiled water).
After the liquid has been boiling for a few minutes, add the 28g (.99oz) Saaz Hop Pellets (bittering hops) to the pot and boil for a further 60 minutes. Adding the hops to the boil will cause some foaming. Stir the pot if required.*Start the 60 min timer from this addition of hops.
At 20 minutes from the end of boil, add 15g (.53oz) Cascade Hop Pellets (Flavour hops).
At 10 minutes from the end of boil, add 7g (.25oz) Cascade Hop Pellets (Aroma hops), and 1 teaspoon of Irish moss
After 60 minutes boiling, stop the boil and add the 7g (.25oz) Saaz Hop Pellets (Aroma Hops) to the pot. Also add the remaining extract to the pot and stir well until totally dissolved.
Add the honey and leave for 10 minutes to allow it to sterilize and melt.
Cool the hot liquid by placing the pot with the lid on in a sink of cold water for about 30 minutes.
Add the cooled wort and fridge cold water to fermenter. Top up to 22lt (5.81gal) with more water and stir vigorously. Sprinkle the yeast on the surface of the liquid and ferment at 4-11°C. (39.20F– 51.80F)
I cooled it to ~130C (55.40F) then pitched the yeast and put it outside in the shed.
I think I will try this one .....