I've not done it, but given my experience with this yeast I would guess it would accentuate the malt (by de-emphasizing the hops) compared to the Chico strain. Probably would make a quite tasty blonde, since hops are usually somewhat in the background in this style.
Ferment cold (58-62 F) for 3-4 days before ramping up / d-resting if you want zero ester profile. Anything above 68 F and the ester profile becomes fairly noticeable and accentuates the malt. Never had issues with underattenuation and have had it go well beyond the reported attenuation limit by a big dose of O2 (75 seconds; no idea on ppm) and over pitching.
I've done it and it is great. I run mine at 65-67F the whole time and I mash low with no crystal. Depending on base malt it is very similar to a softer tasting bitter. This beer is often one I will do for the next step when I split a yeast cake from a traditional bitter. I prefer a pale ale type malt to NA 2 row but they both are nice. Not to throw a commercial example at you, but I thought the pint of Newcastle Blonde Ale I had the other day was quite similar to this. It was not a tasty (read malty clean) but similar balance for malt to hops and flavor profile.
I'll second barfdiggs advice, as its exactly what I do I use 1968 for lots of different beers, and fermenting it cold makes a very clean low ester beer
