Fermentation temp and flavour profile

[TheVenerableMead]

This is my grain bill and yeast for what I want to be my house bitter:

90% Marris Otter
10% Victory
Nottingham yeast

I fermented at between 64 & 68°F.

My question is: If I fermented at the lower end of the appropriate temps for Nottingham, would I get a significant or only slight difference in flavour profile? It's a bit tangy and slightly estery and I'm tempted to ferment the exact same recipe at the lower end of the temperature spec for the yeast to see if I can get a crisper, roastier profile.

 

[BigFloyd]

Knock down the temp for the first few days if you want a cleaner flavor. I've fermented with Nottingham starting as low as 55*F with a finish at 65.