Thanks for the recommendation.
I have had great success with an All Vienna Malt Ale (plus a bit of crystal 20) with Chinook and Centennial hops. One of my best IPAs thus far. I am not trying for a EU Lager, rather a Hoppy American variant IPL.
I have read to use same grain bill and just change the yeast and fermentation/conditioning process.
This includes yeast quantity as we are fermenting at colder temps (need to double).
There is a Craft Brewery in Ann Arbor MI (passing through) that only makes IPLs. When I first saw that I was discouraged as my tastes have migrated away from Lager in favor of hoppy IPAs. Their beer was awesome.
Now with the introduction of IPLs, this is new territory to explore. I need to make what I like to drink.
On my last Vienna IPA,
I tested 2nd conditioning (dry hopping) at 50 deg.
The beer so so clear that I concluded filtering was no longer necessary.
Cold conditioning works wonders.
Now the Lager yeast?