I'm planning to brew a 1D. Munich Helles using Wyeast 2487. I've never used this strain before and would like advice on how to achieve a finished beer that emphasizes the malt characteristic of a 1D while obtaining a clean fermentation profile (no diacetyl/esters/acetaldehyde) from anyone who has brewed with this strain. Specifically, I'm looking for a good fermentation temperature profile (optimal pitching temp, when to start raising the temps, and what final temp I should be targetting prior to reaching FG). I've brewed lagers previously, so I'm not really looking for generic advice on lagers.
My current plan is to chill to 45F, pitch and let it rise to 48F and hold until finished. Then transfer to a keg, slowly chill to 32F and lager for 6 weeks.
Also, from what little I've been able to find, it seems this strain requires 6 - 8 weeks lagering prior to developing its malty profile. Prior to the 6 - 8 weeks, this strain has a dry, bitter finish with low esters. Can anyone confirm this?