It's actually not that difficult to understand. I basically dump the grains into boiling water then cool to 125 degrees where I hold it for 10-15 minutes then 135 for 15 minutes and then heat the grains again to 152 and keep it there for an hour to 2 hours. To increase the temperature you just add boiling water to the grains and stir. Below is a link to calculate how much water per temperature.
The enzymes I used are
Protease (creates Free Amino Nitrogen)
Beta Glucanase (breaks down the grains a little more)
Amylase (makes sugar).
The reason for the different temperatures is that gluten free grains are UNmodified and in order to fully utilize them you need to go a step farther then with barley.
Also RICE HULLS a ton of them.