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: Air
Carboy 2: Air
Carboy 3: Chianti
Better Bottle: Air
Keg 1: Pale Ale (left tap )
Keg 2: Bourbon Imperial Stout (right tap)
Keg 3: Kate the Great
Keg 4: CO2
Bottles: Sauvignon Blanc, Blueberry Wine, Mixed Wine, Syrah, Apple Wine
In the Works: Crop Chopper in April
Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
Favorite Recipe #3: Curieux Clone