Yes, gstrawn is correct. Basically you can mash between 148-158, the lower the temp the drier the beer, the warmer the temp the more mouth feel. I would expect this to finish around 10 or below which will create a dry, crisp, IPA which if that is what you are going for you hit it. I would try to mash at 154 for the next time and see how different the beer is. It's a great experiment.