I recently aquired my great grandfathers recipe for beer. It calls for 1 can (about 3 lb) Blue Ribbon Malt. Since this is no longer produced, any ideas for a malt syrup that would be a suitable replacement? Im also thinking about using DME, but no idea as to hops. I would think probably Tettnanger or Hallertau. The recipe and procedure call for a cake of Red Star baking yeast, fermented in a crock with a light bulb underneath, but I think I will use a regular boil, 30-45 minutes and a dried yeast of some kind