Topic: Recipes
Since the first batch of malt beer was a success, I will start another batch and then make a half-gallon a week of malt beer from now on. I will continue to experiment with other types of beer.

I started the second batch of malt beer using yeast left over from the ginger ale and from straining the oat beer. I measured the jar of malt extract I bought from the Health Food Store and it was about 12 ounces. Here is my recipe:

] 1 jar of malt extract (454 grams or about 12 ounces)
] 2600 mls water
] the contents of 1 capsule of St. John's Wort.
] the contents of 1 capsule of hawthorn berries
] a pinch of black pepper
] 1/4 tsp vanilla
] 5 Tablespoons of cocoa
] 10 Tablespoons of sugar
] yeast from previous batches of beer

I mixed half the water and everything else together in a saucepan and stirred and heated it until everything dissolved, then I put it in large plastic container and added the rest of the water. Checked to make sure it wasn't too hot, then added the sediment and liquid from the ginger ale and oat beer for yeast, (about 12 ounces of thick liquid).

Covered it with a piece of plastic, secured with a thick rubber band, for an airlock, and put it on the kitchen shelf so it will be easy to get at. I'll stir it once or twice a day for 3 days and then set it out in a warm spot for another 5 days.