I love experimenting. I've got a 5-way lager experiment going now myself. 6 gallons split into 5 different lager strains: WLP820, 833, 838, 860 and Wy2633.
The yeast pitching rate calculator on MrMalty.com says that you'd need about 5g of dry yeast for 1 gal of 1.050 wort (75% viability). You can plug in your conditions there (
http://www.mrmalty.com/calc/calc.html). If you're packs are 11.5g, the you've likely got enough.
As for your experiment, consider this: If you want to compare methods that would show even more difference you could compare pitching cold (e.g. Narziss-like ~44F) and fermenting cold vs pitching warm and fermenting warm. The current experiment you're planning is pitching warm and fermenting cold vs pitching warm and fermenting warm. Since the main flavor components are set early in fermentation and you're pitching warm in both cases, you might not see much difference. A classic debate is on whether it's OK to warm pitch lagers. Also consider whether you'll be doing a d-rest. Usually cold pitching (Narziss-like) will avoid the need.