I think with the 8lbs of LME & 1pound of crystal,the maltodextrin won't be needed,unless you want a truckload of mouth feel. Or add some carahell to enhance the malt flavors. The WL029 German ale/kolsh yeast would lend that lager like clean bit of crispness to it. I tried it in one batch each of light & dark hybrid lager. Clean & smooth with a bit of crispness that's pretty good. Make a starter for it.
It's ideal temp range is 65-69F,& it flat out works well at those temps. Steadiest fermenter I ever saw.