Boil malt, 4 Lbs. sugar and water for 30 minutes, then pour into a sterilized food grade plastic bucket marked at the 5-gallon level. Add boiled water to the 5-gallon mark, cover with a plastic trash bag secured with rubber bands. When cooled to room temperature, add yeast and let it work until only a few bubbles are breaking the surface (about 5 days at room temperature.)
Next, siphon your beer into another sterilized bucket, leaving the gunk (lees) that's settled to the bottom behind. Cover and let settle for about 3 days and bubbling has ceased. Your beer is now flat and ready to bottle, except that you must add 1/4 cup of sugar per gallon so it will carbonate in the bottle. Do this by dissolving 1-1/4 cup of sugar in about a quart of boiling water and pouring it into a sterilized bucket, then siphon the beer into it carefully to leave the gunk (lees) behind again, mix and bottle.
For success and safety, bottles must be sterilized and strong. For sterility, clean them with a dilute bleach/water mixture, then rinse well. Be sure to rinse the bottles completely of bleach, as bleach kills yeast. Regarding strength, use only bottles that require a bottle opener to remove the cap. Bottles with twist-off caps are thinner and prone to explosion, or use the 2-liter plastic and aluminum containers some beer comes in. You should buy new caps and a capper from a homebrew store, or buy my book and I'll show you how to make your own capper. Cheap!
5 Gal.=640 fl. oz., or 54, 12 oz. bottles.
This recipe is very simple and can be made without having to go out and purchase a lot of equipment. If you happen to have a fermentation lock and carboy, use it. But if you don't, this method will work just fine.
This beer was popular in Alaska and during Prohibition because the main ingredients, malt syrup with hops flavoring, plus sugar and yeast were sold in food stores (still is in some places) and trading posts.