1. The lighter the color the higher the yield.
2. The lower the alcohol content the higher the yield.
3. The more hoppy the beer the higher the yield.
4. The more phenols the yeast produces the lower the yield.
So the more I thought about your guidelines above the more I thought that answering back with one sentence was short sighted.
In fact, your 4 points above give a very solid springboard from which to discuss a few misconceptions.
Here is what I mean:
1.) There seems to be an assumption here by some, not all and definitely not you directly, that using many of the Continental and Domestic Macro brewing methods (of which the Low Oxygen homebrewing subset is derived) is somehow relegated only to light lagers. In truth, it's really a malt thing and not a style thing. For instance, yes there is a definite reason to do it with light lagers that are really base malt driven and have delicate profiles to which the Low Oxygen methods enhance greatly. Yet how many people are using different pale Malts in things like RIS? I've seen many recipes contain Maris otter, pale ale malt, Pilsner, Vienna, Munich, etc. the point here is, Low Oxygen enhances the flavors of all these base Malts and if people notice enough of a difference using Munich malt or Maris Otter in something like a stout using regular methods, then Low Oxygen is only going to enhance that. Also, it will enhance and reimagine cara malt and roast malt flavors as well. So:
ANSWER: all color beers benefit in some way.
2.) This one is true to an extent for any beer brewed with any method. You start creeping into alcohol heat territory and it doesn't matter what methods you are using.
ANSWER: I'll give you this one if you are brewing monster beers and nothing else.
3.) I'll give you this one. The hop character is going to be enhanced in the absence of oxygen.
4.) A bit of anecdotal evidence to the contrary: the other night I was speaking with someone who's tastebuds I trust who was drinking a Chimay Cinq Cents after not having one for some time. He was picking up the fresh grain characteristics that are a hallmark of the Low Oxygen methods. Now I'm not saying that Chimay is Low Oxygen, nor am I saying that Chimay is one of the more phenolic monastic Brewers, but hey.....
ANSWER: It remains to be seen. I plan on a full Belgian run (Table, Dubbel, Tripel and DS), multiple runs actually, to experiment with a laundry list of variables I've put down on paper. Given what I've tasted in commercial examples, I think fermentation and carbonation can be leveraged to make Low Oxygen and Trappist yeasts very good friends.
Hope this is more expansive and friendly to discussion more than my one sentence was!