It didn't turn out really dry for two reasons: the carafoam and the short (2 week,
50F) "lager" time.
I had many Molsons, coors, and labbatt drinkers say that this was the best beer they ever had. That surprised me as I would have thought their tastebuds would have been close-minded after sticking to a big north american comercial brew for many years. The profile in terms of body, bitterness and colour are close to north american standards, but the homebrew goodness really puts it over the top.
I am currently doing another one with almost identical ingredients - except for the additon of Vienna malt and a few more % bitterness.