Extra Dry (Low Carb Lager, TED style)

Enjoy this clear, fresh Extra Dry extra cold. Brick Road Dry Lager malt is already hopped to the perfect level. Just add 1 packet of dry enzyme to make this lager extra dry. Use the yeast under the lid, or if you can control the fermentation temperature at 12-15 degrees, you can add an extra packet of lager yeast. Simply mix with 1kg of dextrose or sugar, and add quality water to achieve your desired ABV. Beautiful!
Prep Time40 minutes
Active Time10 days
Course: Drinks
Keyword: Dry Lager, Home Brew Beer, TED, Tooheys Extra Dry
Cost: 35


  • 1 30 litre fermenter
  • 1 Large mixing spoon
  • 1 5 litre jug
  • 1 Cup


  • 1.5 kg Brick Road Dry Lager
  • 1 kg Brick Road Extra Light DME
  • 1 pkt Dry Enzyme
  • 1 11.5g Fermentis W 34/70 Yeast


  • Clean and sanitise fermenter, spoon, cup and jug.
  • Fill the cup to 3/4 full with cold brewing water. Sprinkle in the dried yeast and gently stir in. Cover.
  • Soften the malt can in hot water for about 5 minutes.
  • Pour 2 litres of boiling water into your 5L jug. Open the can and pour the contents into the jug.
  • Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 20L for approx. 4.5% ABV. Add 1kg Brick Road DME. It doesn't matter if there are some clumps of DME, these will dissolve over time. Add the dry enzyme. Vigourously stir the wort with a large spoon to oxygenate it. Ensure the wort temperature is 9 - 22 degrees celcius. Gently pour in the cup of yeast slurry and gently stir into the oxygenated wort.
  • Seal the fermenter lid and insert airlock. Ideally ferment at 12-15 degrees Celcius for 10 - 14 days.
  • After 10 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.

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