...wow!, this is all interesting stuff about all the jive with botulism and other infections; I've canned starter made from DME or LME in the past, and never had any issues; however, that was wort made from extract, not a mash.
Since this beer is an experiment of sorts, a hoppy wort will be made using LME, saving wort to bottle has too much potential for failure. So far, this is what we'll brew:
6 lbs Maris Otter PM
2 lbs flaked corn
1.0 lb flaked rice
1.5 lb carapils
0.5 lb honey malt
Ferment until complete; transfer to a 5-gallon pot and bake at 175F for 20 minutes; cool and bottle with 1/2 gallon of ~1.050 OG hopped, wort cooled to <70F, and 5 grams of hydrated, dry ale yeast.