1.7kg Coopers Stout extract can (or Muntons Export Stout/Coopers Irish Stout etc)
1kg Coopers Brew Enhancer 2 (see here for BE2 ingredients)
Add 2 litres (2 quarts) of hot (recently boiled) water to your fermenter.
Pour in and dissolve the can of extract and BE2.
Top up the fermenter with cold water to 17 litres (4.5 gallons).
Check temperature of wort and adjust with hot or cold water to get close to 20c/68F at 19 litres (5 gallons).
Mix in yeast when wort is 20c/68F.
Ferment at 18c-20c (64.5F-68F) for 10 to 14 days.
Bottle or keg as usual.
* 500g of Light Dry Malt or Dextrose can be added with the rest of the ingredients and the fermenter could then be topped to 23 litres (6 gallons)