If yours is not well enough attenuated, mine will probably be just the opposite! Just got it into the carboy. I had tried using beersmith's calcs for water into grain vs. my usual grain into pre-heated tun and water, and, to make a long story short, it mashed mostly a few degrees less than I had planned. I usually hit it right on!
OK, it won't be even slightly malty. Then there is that US-05 yeast attenuation, where I'm always over 80%, even with higher mash temps. It could be I'm drinking hop extract! Alcohol and hops. Good thing I like hops! We'll see.....