Black Rock Dry Lager (use the dry enzyme provided)
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.