Not having used that malt before I can't speak to what it's going to taste like. If you picked up dough in your first one I would say maybe not.
Maybe it's not for you, which is a distinct possibility. Do you taste lingering fresh grain in a beer like bitburger or any mass produced and German?
I've had Bitburger many times and never get "fresh grain" flavor. In Missouri I get 6-month old Bitburger so maybe that's the reason. I do get fresh grain flavor from Urban Chestnut's Zwickel and Shlafly's Helles, Kolsh and "White Lager."
Crazy in Cans? ITs exploding with fresh grain in cans. I refuse to buy German bottled beer.
I think we have profoundly different palates if Bitburger is your definition of the perfect tasting beer. Which I respect and admire your dedication to recreating it in your homebrew, but if that's whats LODO is after, it isn't for me.
Definitely couldn't be for you. I wouldn't worry about it then. Carry on as usual!
My palate changes so much from "what is the perfect beer", often times I'm happiest with any beer from Weihenstephaner, but I like UK and Belgian styles too, like Boddingtons or Murphy's stout and St. Bernardus ABT12 (sh!t's the mad notes!). Then American styles are sort of a distant 4th. But that's not to say I don't like American styles, I just tend to favor the German and British beers most before anything else. British beers really aren't done low oxygen in a lot of cases, but I could be wrong about that. But I do think that low oxygen would help them and any styles. You may not prefer it though, who knows.