Recipe From Scratch

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I am looking for a recipe that it tried and tested from scratch. I don't want to use the starter cans. A larger or pilsner would be good. Like a gutsy stout too.
why not try 2.5kg hoepfner pills malt and 2.5 kg of light munich malt and 250 grms wheat malt

then hop using halletua to 30 ibus and dry hop with halletua and it will give a nice aroma and use a good liquid larger yeast
I've got All Grain weizen, wit, pils, porter and oatmeal stout recipes I've built from scratch.
I've also got a number of others I've used from books.

Name your preference and I'll post them.

Hey Doc,

I want to put down my first all extract porter - gotta be rich and malty and have an OG of 1060 or better in 23 Litres with about 30ibu's....?

Any recipes you can help me with?


About the best I can offer is an AG Robust Porter.
You could easily convert it to extract and up the OG.
This recipe just got me 4th in the Dark Ale category of the 2003 Qld HomeBrewing Comp.


Robust Porter

Edit. I screwed up and posted the recipe from a pre-release version (not the one I brewed).

I'll post again the correct one.

Sorry, sorry sorry,
Thanks Doc,
Looks interesting...

Regarding the Grains listed, is the SRM like a measurement of Lovibond?

Still learning!!



SRM is a measure of colour as is Lovibond, EBC and ASBC.
A good place to do conversion between them all can be found here.


congrats on the 4th place. Was that ther comp in Townsville? There seems to be a few "2003 QLD Homebrew Championships".

Yes the Nth Qld comp.
The other Qld comp does not provide entry to the Nationals.

True. I put a few brews in that one myself. I just heard back this afternoon that my Tripel got a 2nd and a 3rd. Off to the Nationals I go.... B)
Doc said:

SRM is a measure of colour as is Lovibond, EBC and ASBC.
A good place to do conversion between them all can be found here.

Thanx for that Doc ;)

Congrats on 2nd and 3rd in the comp.

Good luck in the Nationals.

As i was/am moving...I didn't/couldn't put any entries in the ACT State Championships.
Where do you get info on State/National champs?
ken you could of entered yous in a sa comp ones being judged this sunday
As per my edited post above here is the Robust Porter recipe.


Robust Porter

A ProMash Recipe Report

BJCP Style and Style Guidelines

15-A Porter, Robust Porter

Min OG: 1.050 Max OG: 1.065
Min IBU: 25 Max IBU: 45
Min Clr: 30 Max Clr: 90 Color in SRM, Lovibond

Recipe Specifics

Batch Size (L): 23.50 Wort Size (L): 23.50
Total Grain (kg): 4.70
Anticipated OG: 1.043 Plato: 10.81
Anticipated SRM: 24.3
Anticipated IBU: 21.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 27.65 L
Pre-Boil Gravity: 1.037 SG 9.24 Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


% Amount Name Origin Potential SRM
58.5 2.75 kg. Pale Malt(2-row) Great Britain 1.038 3
21.3 1.00 kg. Pilsener Germany 1.038 2
3.6 0.17 kg. Chocolate Malt Great Britain 1.034 475
0.6 0.03 kg. Roasted Barley Great Britain 1.029 575
16.0 0.75 kg. Crystal 75L Great Britian 1.034 75

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time
14.00 g. Fuggle Pellet 4.50 2.4 15 min.
35.00 g. Cluster Whole 4.80 19.2 45 min.


Amount Name Type Time
1.00 Tsp Irish Moss Fining 15 Min.(boil)


White Labs WLP002 English Ale

Water Profile

Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00

Mash Schedule

Mash Type: Single Step

Grain kg: 4.70
Water Qts: 17.31 - Before Additional Infusions
Water L: 16.38 - Before Additional Infusions

L Water Per kg Grain: 3.49 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 78 Time: 60

Total Mash Volume L: 19.52 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.