Hi cosmo
Assuming you have a stockpot of at least 10L you need to mash the kilo of malt (a good one is Galaxy, or BB Pilsener) for one hour at around 68 degrees in around 4 or 5 litres of water, I do mine in a container inside a water bath in an esky, so you will need a good thermometer.
At the end of the hour, strain the grain through a big wire strainer into the stockpot and sparge with hot water to extract as much of the goodness out as possible, collecting 8 or 9 litres of wort.
Then bring to boil, watch out for boilover, and hop additions as suggested and boil for at least an hour. Wire strainer is great because you can strain the wort through the spent hops into the fermenter, makes a good filter bed.
If you have a brew fridge that's great, 18 to 20 is fine. I use Nottingham because I'm familiar with it but other good yeasts could include US-05 which seems very popular.
The reason I use a lot of sugar (Last 2 brews I have used a kilo of dex instead) is because Fosters Group (CUB) use 30 percent sugars in their main brews and you can bet that this is what they do with the good old Melb. :icon_cheers:
An all grain version would probably turn out more like a Dutch or German beer, not like an Aussie 'traditional' swillin' beer.
Cheers and best of luck if you proceed.
PS put one down yesterday using a 5L cube of wort I had prepared (four of them) a couple of weeks ago, used a Coopers Lager, the DEX and the Nottingham. Should be drinkable mid Feb.
