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Well, I'm going to try my first lager, well it's going to be a pilsner, but I'm lagering it. I've come up with a very simple recipe so I can see how well my lagering skills are. Plus, there's nothing like a mid-summer light pilsner. I plan on fermenting as usual in a bucket with an airlock, but then due to space and temperature requirements I will lager for 7-8 weeks in the keg in my spare fridge to get the optimum 34-36F needed. Here's the recipe for the yet-to-be named lager.

Batch Size: 19.00 L
Boil Size: 6.15 L
Estimated OG: 1.055 SG
Estimated Color: 8.6 SRM
Estimated IBU: 25.3 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.50 lb Pale Liquid Extract (8.0 SRM) Extract 83.33 %
1.00 lb Vienna Malt (3.5 SRM) Grain 11.11 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.56 %
2.00 oz Saaz [4.00 %] (60 min) Hops 9.3 IBU
1.00 oz Warrior [13.00 %] (60 min) Hops 15.1 IBU
1.00 oz Saaz [4.00 %] (5 min) Hops 0.9 IBU

Looks good to me. What yeast are you using? Can you keep the fermentation temp down?

I'm using the Czech Pilsner from Wyeast. Fermentation will be at around 10-13C (in my unfinished basement which is consistently at 10C on the ground and 13C at head height). If was an easy brew thats for sure, I ended up dropping the vienna and doubling the Cara-pils. After the hour boil the OG was 1.054, should be good as long as the yeast does its thing.

Should be good on the floor for temps.