Basically you put in lots of fermentables and way too much yeast nutrient.
Keep the temps down and it should be a nice beer. If it ferments too high it will put out lots of solvent flavours. Lager it for double the specified time and then draw of a sample.
And I'd estimate 6 to 7 % alcohol.
My gluten free home brewing blog.
Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA
All gluten free.