If you live in a cold climate like me, lagering can be as easy as putting your fermenter into a cold corner of your basement or garage, then just let 'er go for a month or two. I've got a schwarzbier going right now in my basement at 58 F, and before you say "that's too warm for a lager!", realize that you can make very clean ales at that temperature, and I am using a Kolsch yeast which bridges that gap between ale and lager. So yeah, I'm cheating a bit. But I could very easily make a lager in my garage if I wanted, which has been 40-ish for several weeks and still should be for another week or two. If it gets too cold outside, bring it in for a couple of days. It won't hurt a flea and you'll still make beer, even if it doesn't cleanly meet the definition of ale or lager. So anyway.......
My suggestion was going to be to make a maibock. That will be the next style that I brew. And yes, I'll use a real lager yeast in some combination of my garage and basement for that one.