1.7kg Coopers Real Ale extract can (or Muntons Bitter/Coopers Sparkling Ale etc)
1kg Coopers Brew Enhancer 2 (see here for BE2 ingredients)
500g Coopers Light Dry Malt
Add 3 litres (3 quarts) of hot (recently boiled) water to your fermenter.
Pour in and dissolve the can of extract, light dry malt and BE2.
Top up the fermenter with cold water to 21 litres (5.5 gallons).
Check temperature of wort and adjust with hot or cold water to get close to 20c/68F at 23 litres (6 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.