I need to brew my wife's favorite beer - a basic pale ale with Simcoe, Centennial, Mosaic, etc - and I have a huge pitch of very fresh lager yeast. There's a local beer that's a hopped lager (probably mosaic/citra) that she likes, also and there are some other local beers running form session IPA to hazy pale that are just as suitable. Bottom line...as long as I get good hop flavor without over-the-top bitterness in a clean, crisp beer, she'll be happy. I usually use US-05 and count on esters that compliment those hop flavors and aromas as well as a slightly softer, fuller mouthfeel. If I use my lager yeast (Apex Munich Lager...it's a clean-machine fermenting monster) I can count on slightly crisper finish (not a problem), probably more malt flavor (not a deal breaker) and a little less support of the hoppy flavors and aromas. I'm thinking that I can ease off the calcium chloride in my usual lager water profile and maybe bump up the gypsum, mash a little higher than usual to ease the attenuation and leave more dextrines for a little smoother mouthfeel and add some extra Mosaic or Citra in the whirlpool to boost the hop aroma and flavor. Thoughts?