Several pubs I've frequented have had Guinness Hop House 13 on tap which has been a better option than the sad selection of ales.
Basically its a lager with a hint of APA about it IMO.
I fancy doing something similar with what I have in hand, ideally I would use Pilsner malt but i don't have any so Maris Otter will have to do.
I have 500g of Mauribrew Lager yeast to start using (which I picked up cheaply at the festival) and the data sheet suggests that it has a fermentation range of 15°C to 30°C and lagering at 10°C which doesn't seem very lager like to me!! As such I propose a Brulosophy inspired
fermentation pitching at 24°C with the fridge set to of drop to 15°C for the 1st 7 days, then 7 days @ 20°C followed by 7 days at 10°C and 7 days @ 3°C then keg carb and sit the outside hoping for cold weather.
Water 25% tap, 75% Reverse Osmosis which should give an alkalinity of 40 - 50. I'll probably bump up the calcium with gypsum and add a some balance with a little table salt in the mash.