Well unfortunately, zee Germans are neither of those, so creating these beers with that mentality may be fruitless. Think about it this way... If this was either cheap, easy, both, or any other variation of the present plethora of methods. This conversation would not be taking place.
Bryan, slight derail - do you have trouble with getting your water profiles right in low O2 brewing? I know the paper suggests not adding more sulfate and relying on CaCl2 for Ca content. Makes me think of German Pils where I personally prefer a dry finish that accentuates the hop profile. Is the sulfate presence from the SMB dose sufficient there? Is it too assertive in styles where only a low-moderate sulfate presence is desired?