Dry enzyme

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fishy90

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Hey all, just after a helping hand if anyone knows. I have recently put on a black rock dry lagar extract brew which included a dry enzyme I used 1.3kg dextrose and 200g corn syrup and fermented at about 28 degrees but it turned out sweet as &$@& and almost tasted like it was mixed with dry white wine, wondering where I stuffed up?
 
was there any malt involved in the making of this lager? so far it looks like lots of sugar.
 
It was just the malt extract in the Tin/ kit along with 1.3kg of dextrose and 200grams of corn syrup I use this amount in all my brews and have never had one turn out sweet until this black rock cider
 
that's a lot of sugar for a lager. did you use a lager yeast? i wonder if they were unable to ferment some of the sugar for some reason?
 

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