Thinking about doing an Irish Red and would like some opinions. Normally I mash an hour @ 155 F for a medium body and use S04 yeast. Trying to find a use for a Windsor Cake I will be racking off next weekend, so I'm thinking of pitching the Irish Red on the cake, but I'd like to compensate for the less attenuative yeast. So I need to compensate with the mash temp and am thinking about 151. Should this be enough of an adjustment or should I go into the high 140s?