Entry level lager

Those would be a good place to start, or even an octoberfest or vienna as well. If you don't want to make a big starter, I'd go with dry yeast. You can add as much as you need and today's dry yeasts produce good results.

 

Munich Dunkel has some darker malt character to help hide some flaws. But if you've been brewing for a while and you do OK. I wouldn't hesitate to go after a Pilsner to Helles. You'll be alright and the beer will be plenty drinkable and enjoyable.

 

The first lager I did was a czech pilsner, using pilsner DME, and it came out pretty good. (I think I used Jamil's recipe, or something close to it.) That might be a good way to get your feet wet if you're looking to keep it simple. Using the extract you don't have to worry so much about DMS, you don't have to do a 90 minute boil, and you have pretty exact control over your OG, which can be tricky with AG and which can give you an unbalanced beer if you miss by too much. And you can keep the color light if you reserve, say, 1/3 of the DME and add it at the end of the boil.

But seriously, I'd say go for any lager you like, as long as it has a lower OG, just because with higher gravity lagers, the starter size just gets to be ridiculous. Pay attention to details, plan on doing a diacetyl rest, you'll be fine.

 

I would go with a Munich Dunkel or Oktoberfest. Generally, the lighter the lager the less it will cover up flaws. The biggest difference with lagers besides the obvious fermentation temps, is the amount of yeast you should pitch. Your starter should be quite a bit bigger. A stir plate would help. It will save you money in the long run if you plan on making lagers regularly.

 

Lagers really show that you have control of the process. Ingredients should be fresh, but the ingredient list is simple for most of them.You do need to have a lot of yeast and take care of the fermentation temps and profile. Almost forgot to say you need some patience, too.

Edit. Dry lager yeast can be a little expensive when pitching at the right amount. Make starters. Get a stir plate or 3 so you can do these beers right.

 

As hopfenunmaltz said, process is key with lagers. Since you have experience with ales (and so this isn't your first batch of beer), I wouldn't approach this by looking for a style that covers mistakes. I'd actually make a lager with the simplest grain bill possible, so that flaws are most noticeable. Then you'll know right away if your process needs to be tweaked. And actually, the Helles you're leaning toward sounds like a good choice.

 

Out of curiosity, what upgrades did you make for temperature control? I'm at a point in my homebrewing where I feel I can't get much better without better temperature control methods. Curious to hear what you did. Cheers!

 

This is my answer. My first lager is going to be a dunkel for sure. Whenever it happens to be.

personally I just bought a Ranco controller off amazon and wired it myself and got a 7 cu ft freezer from lowes delivered to my apt. I live on the third floor so I get everyone elses heat from below so the summer time is a bitch. Total cost about 260. (200 freezer, 50 controller, 10, 12 gauge plug)

It is an indispensable asset for me now. I nailed my first Belgian ale and did a ramp up from 65 to 72 and it turned out fantastic and balanced

 

I would normally recommend going for a California Common or a Kölsch as a first lager, but that may not be necessary if your temperature control is precise. Those were my first lagers, but I use a manky setup with my carboy in a tub of water with frozen 2-liter bottles floating in it, which is decidedly un-precise.

That said, they are still tasty styles to choose, and perhaps a little bit out of the mainstream.

 

Kolsch is not really a lager. I mean, it is generally cold conditioned (lagered) after fermentation, but it's an ale, normally femented with an ale yeast strain.