Toohey’s Dry Style

Black Rock Dry Lager (use the dry enzyme provided)
500g LDME
500g Dex (would never use dex personally reading this forum and others, but I’d imagine it’s pretty crucial to a dry)
1 sachet of DCL Saflager yeast (don’t know what DCL is, but W34/70 is a lager yeast that I’ve been told gives crisp results)

(from what I’ve read and been told, dry hopping with a Nelson Sauv would give a really nice aroma)

final gravity should be 1002 or lower. from what i understand it would take every bit of 2 weeks at 12 degrees to produce this result and would leave a lot of crap in the bottom of your fermenter – but would give a very crisp and clear brew.