I've seen a couple threads about old brewing methods & low tech brewing. So, I extracted this recipe from an article by Craig Terry in BeerNW
Volume - how big is your kettle?
FG Depends on how fast you drink it
Yeast - whatever
IBU - 0
SRM - stirred or unstirred?
15 lbs dried millet (sorghum would also work)
Soak in water overnight and lay in a cool, covered location for four days.
Mill wet to coarse flour..
Add to 60 gallons of water (swamp water preferred for flavor)
Let settle for about an hour. Pour excess water in a second pot.
Dump flour/water mix into your kettle & top off with reserved water.
Bring to a boil.
Strain through straw and let cool overnight.
Return to kettle and boil with some corn cobs for flavor.
Cool again. Transfer to plastic trash can.
Add a couple cups of yeast from the last batch.
Ferment two days.
Stir before serving.