Just to see if I can, I'm making a pseudo-lager with WLP007 and 90% Maris Otter. I'm making up a 2L starter on a stir plate for a 5 gallon batch at 1.045 OG. Mr. Malty says I need 1L, so I'll be pitching high. And fermenting low, <60. Basically trying to keep the esters really low.
Now, I know about the risks of overattenuating. So if I mash a little high, could the increased unfermentables help to keep the attenuation down?
That's my theory anyway, but I'm looking for any input, particularly about mashing high then pitching high.
Oh, one other tidbit: It'll be double decocted, which may impact the fermentable/unfermentable balance as well. 131-152-167 mashout is my current plan. (The first decoction, taken at the very beginning, rests at around 158 before boiling.) That mash profile has produced some great malt flavor and body in other lagers. Maybe bump it up a few degrees on the sacc rest? Leave it alone?