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The concern that comes up in my mind is Water Purity. If you're going to Top off a partial volume boil, it must be Water that has also been Boiled or R.O. Filtered or Distilled. Also be sure the Water addition has also been given the matching water chemistry salts as your Mash water was given.

Digiboil 35L going for $199 currently. https://www.morebeer.com/products/gen-2-digiboil-electric-kettle-35l-925g-110v.html?gclid=Cj0KCQjwn9CgBhDjARIsAD15h0AtawCtARlb9JcqNlLxJIhTAVAFjC1vsajUVc-VNRRUqta73gia1iIaAgBZEALw_wcB

Instead of re-inventing your entire brew process, Change your Yeast. Lagers are mostly just clean finishing malt profile dominant beers anyway - so why not utilize the workhorse Kveik variety of yeasts? It withstands about everything you can throw at it including pressure and very hot...

There's an argument to be made for those late boil additions (15, 10, 5) for the middle ground palate flavors that do not constitute either Bitter or Nose. What many describe as "Juicy" is often mostly an Intense Nose with a soft malt sweetness and an absence of Bitter.

A quick google search reveals that 300 mesh is more Coarse than 400 mesh. As Mesh is rated in holes/openings/perforations per Inch, thus 400 Holes per inch of mesh are going to be smaller than 300 holes per inch of mesh.