- 1 can Cooper’s Stout
- 500 g light dried malt extract
- 1 kg dark dried malt extract
- 500 g Billingtons Muscovado dark unrefined sugar
- Yeast from Cooper’s Sparkling Ale
The brew was made using a dark unrefined sugar (as opposed to supermarket variety “raw” sugar) with a view to achieving a stout something akin to Jamaica’s legendary Dragon Stout.