TheWiggman
Haters' gonna hate
I've brewed a number of Aussie lagers with ~30% dextrose by extract (about 650g in a 19l 5% brew) and to be honest wouldn't have it any other way. I started at the lower end, at around the 10% mark like you're suggesting shacked, and found it to be in no man's land with a little too much malt and not the right balance for a crisp lager. Though if you're saying 10% by weight that's a bit less than by extract. Personally I'd go harder with it to see the impact that it has.
I should note that I'm not saying we should all use more dextrose, but like all ingredients if you use it use it with purpose.
I should note that I'm not saying we should all use more dextrose, but like all ingredients if you use it use it with purpose.
