There is a maltase enzyme that is active between 95F and 104F that splits maltose to glucose. If you split up your mash so that you can convert a good chunk of it to maltose, then drop the temp and add more malt to hit the maltase rest, you can end up with a wort that has a very large percentage of glucose and should be super fermentable.
Allegedly, one of the main differences between lager yeast and ale yeast is that lager yeast can metabolize raffinose. Raffinose doesn't make up a significant amount of the wort sugars, but if you were really trying to eke out every last point of attenuation, then you might want to consider pitching a mix of 3711 along with an attenuative lager strain.