he recipe given is for a yield of 18 gallons of ale, as well as 36 gallons of small beer, or beer made from sugars residual in the used malt. For ale alone: two bushels of malt, appx. forty gallons of water, a pound and a half of hops, half a pint of yeast and a handful of wheat or rye flour. For both ale and small beer the list becomes: two bushels of malt, appx. eighty gallons of water, two pounds of hops, a pint of yeast and two handfuls of flour. The small beer makes use of the spent malt and hops, adding only an additional half pound of hops for flavor.