Coopers Mister Sinister

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GOBLIN

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Interested in trying this one next week:
Coopers Dark ale
Coopers dark Malt Extract
1 kg Dark Brown sugar
300g Roasted Barley
2 x w34/70 Lager yeast

mix to 23 litres, ferment at around 14 degrees for 2 weeks. Bottle for one month.

its supposed to be very tasty.

What do you guys recon? Should i use any hops?
 
Just for my taste and because I'm a little experimental in my approach, I'd add a little crystal, up the IBU slightly and maybe use POR as a late addition/dry hop.
 
Isn't 14˚ a little cold for ale yeast?

EDIT - i'm an idiot. Ignore everything i say

:beerbang:
 
The recipe says to use dextrose and not dark brown sugar? Thinking ill grab the ingredients from the local and try this one too.
 
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