Beer Style: Foreign Extra Stout (13D)
Recipe Type: all-grain
Yield: 5 US gallons
It is basically a foreign style stout: quite bitter (maybe 45 IBU), alcoholic (6.8%), coffeeish and oily. I believe Coopers use dextrose in all their beers, including this one. My Roger Protz (a Pom) book says they use lager malt, crystal and roast barley. I would have guessed a little chocolate as well. Pride of Ringwood hops are certainly used.
Single step infusion mash or step mash. Culture yeast from bottle of Coopers if available, otherwise use yeasts mentioned in ingredients list.
Source: Andy Walsh