Agreed with that very high mash temp you made a lot of dextrins and unfermentable sugars. It'll be a full bodied beer for sure. That said, I'd leave it for a week, warm it up a bit, and rouse the yeast to see if you can't wring another point or two out of it. A lawnmower beer should attenuate down for a nice dryness- definitely mash cooler in the future.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!
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