Yup. higher mash temp equals more color & flavor from more long chain sugars being produced. Lower mash temp is the opposite
With AE beers,the less extract used at the beginning of the boil,& the more added late in the boil or at flame out,the lighter the color,& the cleaner the flavor. Regarless of brewing style,higher ferment temps will make normally produced fermentation by products into off flavors. Lower ferment temps (within the yeasts' optimal range) will make for cleaner beer in the sense of less esters from the yeast being produced.
More precisely in your case,The beer is what we call green,or young beer that has very undeveloped flavors/aromas. The malt flavor will be quite weak,& the hops will taste rather sharp & undefined. When the beer is primed & bottled,the recommended time /temp of 3-4 weeks at 70F or a lil better will produce co2 in the head space. Not to mention,condition the flavors & aromas into their final form. 1-2 weeks fridge time will get the co2 in the head space into solution better than warm temps can. And any chill haze from dissolved proteins that show up when the beers cool down in the fridge will settle out 3-7 days after chilling them.
Two weeks fridge time gives clearer beer,thicker head,& longer lasting,fine bubbled carbonation. What does all this long haired gobbldygook mean to you?? Clearer beer in the glass with big thick head & plenty of carbonation to the bottom of the glass. And def way better flavor & aroma.