Originally Posted by meadowstream
But, if GF beer must be mashed to achieve real quality, then I am willing to do that, too!
The only reason to mash is if you malt your grains, as there is no such thing as malted gluten free grain. Now worries though, we will set you up extract style. You will have to bear with me as it has been awhile since I had the red.
I will make a starting idea and hopefully others will show up and add their input.
8.5lb Brown Rice Syrup
1lb Sorghum Syrup
1lb Dark Candi Syrup (160SRM)
.75oz Magnum @ 60min
.5oz Tettnang @ 10min
WLP500 w/ appropriate starter size - make the starter out of sorghum syrup and water instead of DME (this will cause a very, very minor amount of gluten to be in the final beer, but there is no replacement for chimay yeast, do not use Wyeast 1214, it has much more gluten)
4tsp Yeast Nutrient @ fermentor
.5tsp Irish Moss @ Boil
Ferment @ 66F
Prime with a little less sugar than usual.
That should get you somewhere in the ballpark at least.