Some advice on liquid malt extract whisky recipe?

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I have ran several sugar head whisky recipes over the years including cornflakes, weetabix and even a rye bread whisky which turned out really well.

I’ve tried my hand at all grain corn whisky and done several 25 gallon mashes. Two out of three failed miserably and turned into thick sludge. The 3rd one was a success though fairly poor efficiency overall.

So I have 12kg of Amber liquid malt extract left over from my extract beer brewing days and I would like to have a go at creating a single malt style whisky from it.

I feel like a little top up with dextrose may be in order as the Amber extract is very potent. Kind of like a sugar head but still using a lot of the liquid malt extract.

One of the only recipes I can find for a sugar head style liquid malt extract whisky is from still spirits below.

25L ferment
3kg Dark Liquid Malt Extract
3kg Dextrose

Does anyone have any advice on this? What approximate abv would I expect from 3kg dextrose / 3kg LME in a 25L ferment? Seems like the abv would be far more than I would want but I’m not familiar with using dextrose so wouldn’t want to speculate.

Any advice overall would be mostly appreciated!