Does dextrose add dryness or only increase alchohol %?

[donp1]

Have two more Canadian Blonde kits and want to make two lower alcohol % versions. Have made this kit in the past adding 1KG dextrose which turned out nice.

Kit 1) Curious if I did not add any dextrose or maybe 100g, would the resulting beer be sweeter/less dry compared to the version with 1KG dextrose?

Kit 2) Add 500g dry malt only without any dextrose. Does it need dextrose added as well to dry out the sweetness from the dry malt?

[PB2]

Dextrose is fermented, as good as, completely leaving alcohol and no residual sugars (thinner). Any residual carbohydrate remaining is from the Canadian Blonde beer kit.

 

So if you make a brew using just 100g of Dex it won't come out as thin. The other point to consider - alcohol is, to some degreee, a flavour enhancer (like salt).

 

500g of light dry malt will give a little extra body (residual carbohydrate) and will make a nice balanced mid-strength beer (bitterness:sweetness).