This is a recipe that I am hoping to brew this summer for my first brew.
(Notes from Zero Tolerance Gluten Free Homebrew club on FB.)
Alright, for a 2.5 gallon batch, what I'd do is:
4 lbs Vienna millet malt
1 lb Biscuit rice malt
1 lb flaked quinoa
0.5 oz Hallertauer hops @ start of 90-minute boil
3/4 tsp ground coriander @ 10 minutes 'til flame-out
1/6 tsp ground sweet orange peel @ 5 minutes 'til flame-out
Ferment with S-33 or maybe US-05; a quick Google search suggests the Chico strain for Blue Moon clones, which would be US-05, basically. Or you can throw in some WB-06 and make a proper wit, instead of the blander American version
My standard mash is a bit involved, but I've found it's the best way to maximize yield. 60min @ 170-180°F w/ Termamyl. Chill to 130°F. Add Ondea Pro and Fungamyl (or Sebamyl L). Hold 20 min. Raise to 140°F. Hold 30 min. Raise to 170°F. Vorlauf 15-20 minutes then drain to the kettle. If you want a simpler brew day, just leave out the first step and do a longer Vorlauf. You'll get somewhat lower yield, but it's less of a PITA not to have to chill the wort.
The mash we used was a two-step two-hour mash with the enzymes Ondea Pro and Termamyl Classic, both dosed at 1 mL per lb of grain. The temperature steps were 90 minutes at 145°F, then 30 minutes at 175°F. We adjusted the pH down to 5.0 at the start of the mash using 88%-concentration lactic acid..