It's been a while, but I'll have a go at a kit ++ recipe...
I'd drop the extra dry malt and just use 750g dextrose & 250g corn syrup. Nastro like Bavaria, Hollandia, Corona(maybe) etc all have very little body....
The extract from the can will leave plenty of body to match this style & the dextrose of your fermentation techniques are up to it will keep it crisp....
As for hopping...
Saaz would be the way to go for late additions, but cascade used with the aroma boiled off may add a nice complexity...
So I'd get a big pot, add about 6 liters of water and bring to the boil
- Then add the corn syrup & dextrose and return to boil.
- Add 12gms of cascade and simmer for 50 mins (this will boil off most of the flavour & aroma leaving the bitterness)
- Then add 10 grams of saaz and remove from the boil.
If you have room in the pot, add the can and dissolve in the above liquid, cool and strain into fermenter. Otherwise just do it in your fermentor after straining out the hops....
Ferment with a good lager yeast at a low temp if possible as you want to avoid any fruity flavours...
Good lock
Asher for now