About 3 degrees F.
edit.. I see you're new here so I won't bust your chops. A full body mash just means the mash temp is a little higher which will leave more residual sugar after the ferment. I'd recommend staying away from full body mash temps for now because you don't want to cut it so close if your thermometer is way off. Go for a low 150's mash temp, anywhere between 150 and 153.
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