I am new to all grain, but I have done some research on the matter. Take my advice with a bit of caution because I am by no means an expert. Okay, most every beer is mashed between 150-158 degrees. This I believe is open to some debate, but as a jumping off point and a safe bet use this as your guideline. What I have done from here is taken the 8 degrees and put them into 3 different categories 150-152 LOW 153-155 MED 156-158 HIGH. You can plan accordingly from there. Hope this helps.