I am fully aware of the effects of dry enzyme on a brew and upon noticing how badly the enzyme takes it in the arse on this forum, I thought it necessary to say one thing for it.
Sure it will usually result in a beer lacking body, but in my opinion there's nothing better than a light bodied, refreshing lager by the lake on a hot & sticky summer's day. The last time I used dry enzyme was using the following simple recipe:
Black Rock Dry Lager
1kg Dextrose
250g Dried Corn Syrup
Dry Beer Enzyme
21L Final Volume
O.G: 1042 F.G: 1005 Alcohol: 5.4%
While it was unexpected, the beer had a quite a decent amount of flavour. It was refreshingly bitter (I expected it to be too sweet after reading Oliver's log but was pleasantly surprised), had a big creamy head & great head retention, and was nice and crisp.
While I can appreciate why those who enjoy a heavy bodied beer (which includes myself) may consider this a beer ruining pest, all I'm trying to say is, the dry enzyme achieved its purpose with flying colours and not at the expense of the quality of the brew. I found it quite easy to make a crisp, refreshing lager, which i believe is the point of the enzyme, by using a very basic recipe.
Pretty dodgy picture, just off my phone but even still, that is a nice golden lager with a delectable head
....also i need smaller glasses, that's 375ml of beer in a big Guinness glass...