No, heat your strike water to like 165 or 170 to rest at 154. Add boiling water and stir like crazy to get to your mash out temp (I use the equations from Palmers on How to Brew - By John Palmer), then sparge with 170.
I would do 1 oz magnum at 60, 1 oz cascade at 15, and 2 oz of cascade at 1 min. Leave out the magnum at 1 min. Its a very clean bittering hop, not too common as an aroma hop.
Carboy 1: Crop Chopper PAL
Carboy 2: Air
Carboy 3: Chianti
Better Bottle: Air
Growlers: 1 Gallon of Wild Yeast Culture!
Keg 1: Kate the Great Clone (left tap)
Keg 2: Bourbon Imperial Stout (right tap)
Keg 3: Air
Keg 4: Air
Bottles: Sauvignon Blanc, Mixed Wine, Syrah, Apple Wine, Triberry Wine
In the Works: IPA
Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
Favorite Recipe #3: Curieux Clone