Am I right in saying that if you mash at a lower temperature you could also increase your efficiency as you'll have more fermentable sugars versus the long chained ones? You could always mash for longer as well, that might help.
Yes, it gives a chance for the beta amylase to convert but a full mash at a low temperature will make for a dry beer.
Start at a low temperature for the beta amylase depending on how dry you want will be the time of the rests. It also depends on the grain bill I have only mashed the stouts this way. 64 C for 60 mins 68 C for 30 mins. Gordon Strong explains the reasoning here.
There are Irish maltsters, such as Minch, making pale ale or stout malt but British maltsters will also work. There are no Irish maltsters making specialty malts, so English versions are generally used. Using a slightly higher kilned or dextrinous base malt would be appropriate for this style.
Flaked barley seems to be the preferred choice today for adding the body and mouthfeel to the beer. I’ve seen brewers use between 10 and 30% in the grist. Using mash techniques for attenuation without excessively degrading the body is desirable, so conversion temperatures in the upper 140s °F (63–65 °C) will work. The grist will drive the body, so having very high mash temperatures isn’t required.
No reason you couldn't try it in a lighter beer like a English IPA with flaked wheat as an adjunct, not so an imposing flavour as flaked oats or barley.
I did read also that there is a cut off point where the long mash is detrimental so play it safe and keep it under 2 hours.
