I tend to mash higher than most folks, cause I like a full bodied beer to help offset all those hops, so I'd probably mash at 154. Around 152 is probably pretty good. Remember the higher you mash temp, the more unfermentables you get.
Two Kids Brewery
Primary: Amber Ale. :(
Seconary: Don't use one, generally
Kegged: Stein beer
Planned: Saison, pale ale, brown ale
"For a quart of ale is a dish for a king." - Shakespeare