Enter the Dragon Stout (Geoff’s #94)

  • 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.

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