I started the next batch about a week and a half ago. This one is a hefeweizen, a light-colored wheat beer made from wheat instead of barley. Here is the mixture I used.
When this picture was taken, I had just cleaned the utensils and keg and was about to start boiling corn starch in water. After that, I took the pot off the heat and added hopped malt extract (thick mixture of malted barley and hops). To that, I added yeast in cold water and left the keg to sit for two weeks while the beer ferments.
The glass of stout was only tangentially involved.