By and large, I differ to Kai's greater knowledge. However, if you don't want to wait 6 months for this thing to ferment and age, I would still go for a lower OG. Doing that will result in a cleaner ferment with less maltiness. To make up for this, I would use a maltier yeast.
Kai, wouldn't you agree that using a "cleaner" yeast will lock you into a high starting gravity to end at the proper maltiness for the target beer? And wouldn't this lock you into a longer ferment? Seems like a maltier yeast strain and a lower OG will help keep you from having to wait until the heat of July to enjoy this brew...
Just my $0.02. Feel free to disagree (and I welcome Kai's comments, as always)...