@Tunkers
Ok, so ran the numbers. (also, I'm assuming you've been brewing for a bit so know the general terminoloy when talking in text, but if anything below doesn't make sense, please just ask).
It's a bit hard to gauge as I've never used the Rapid Creek stuff so I don't have any reference for what it "usually" goes like.
Plus I don't have the specs for it in beersmith, so I've used the Coopers Pale Ale tin specs as a basis (I use that for when I just use the woolies homebrand tins and it seems to work), so figured if they're all kind of similar it'll be fine... unless rapid creek have gone for a more darker, malty extract (which would actually be beneficial for This tbh...).
Also, when ever I try out recipes with extract, especially hopped extracts there still a lot of guesstimate with the calculations.
I usually brew full all grain and controll all the fermentables, IBUs, water chemistry etc. But when ever I've ran recipes with tins they generally come out close to what I was expecting... although, still a disclaimer that it's not 100%.
So, going on 23L final volume (don't go over as it's already pretty low gravity as it is) this is what I reckon you should/could do as a lower ABV recipe with what you have on hand.
The caveat here is that you aren't adding any extra unfermentables like crystal malt or even maltoxextrin, which would add body/sweetness.
So its going to be more of a light pale ale/seasion ale, there's not heaps of malty body to be had with just a tin and a kg of LDME and if you're just using the yeast that comes with the tin, it's likely a pretty neutral yeast that won't throw a lot of fruity esters and will ferment out lower than a British strain, but higher than a saison strain or even Nottingham.
Likely to be a pretty light body sessionable beer that isn't heavy at all. All though the toasted coconut could increase the perceptible body with its flavours- I've never used coconut in a beer though so I'm just guessing here as to how it'll react.
Mid level bitterness, especially as it should ferment out to less than 1.01 and there's not many added dextrins to enhance the sweetness/body (and the yeast if it was a lower attenuating strain would leave more unfermentables as it is),. But again I've found that it's hit or miss (with the numbers) as to the final feeling/taste with hopped tins/extract... a lot of trail and error when designing from the ground up.
You'll be adding some bitterness with a mosaic boil/steeping, which should hopefully add some 'body'. Those late boils and steeps can add some perceptible body, especially when carbonated... and especially with IPAs, although this is more of a session pale.
I'm thinking something like mismatch Session ale or Coopers pacific ale (plus coconut).
So, basically follow all the prep of keglands beer, ie. The toasted coconut, don't burn it!
Bring 3L water to the boil and add a bit of the LDME, a few tea spoons etc.
Boil 20g mosaic for 10 mins then kill the heat. Add 360g of the toasted coconut and let steep for 15 minutes.
Strain into the fermentor.
I like to add LDME to boiling water to dissolve and sanitise before adding to FV, do so if you wish or just do what you usually do when adding LDME.
Add the tin.
Add the coconut water and then top up to 23L.
Get to your desired temp (I'm not sure if you ferment in a controlled fridge, if you don't, I suggest looking into it... makes 10x difference being able to control the ferment temperature).
Either way, don't be pitching at 25°+. I like to get my wort down to 16° and then add yeast and let it bring itself up to 18° and keep it there for US05 (or tin yeast).
Ferment until it has reached FG, then add the 40g of mosaic amd the rest of the coconut and leave for 2-3 days. This sometimes kicks off fermentation again upon adding hops and definit will with the coconut as it has some sugars in it.
Cold crash (only after ferment has finished, ie. stable gravity for 2-3 days.
bottle or keg.
Wait for carbonation, chill, enjoy and report back.
Screenshot of 'expected ' results in terms of OG, FG and ABV below.
If bottling, add 0.5% to ABV
(I enjoyed this, since moving house with a child i haven't been as active as I once was with brewing so it was nice to dig into my brain for this comment).
couldn't imagine how many fuck ups I'd have starting from scratch. Although I am very interested in getting hold of some hops rhizomes if anyone knows someone or has any growing..?
tick 
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