Originally Posted by Conroe
I'd mash a little higher because there is no crystal malt in the grain bill.
The very first AG I did was a very simple recipe using just 2-row base and some Crystal 40. I mashed around 149 and it was VERY dry and thin. The hop bitterness was very prominent and the malt characteristics failed to balance it. The next time I brewed a PA, I added some Munich (7%) and Victory (5%) to increase body and mouthfeel. If you want it that dry, stick w/ your plan. If you want a more balanced beer raise your mash temps as suggested above--maybe even to 152-154 range. This produces more unfermentable dextrins. However, your lack of bittering addition may work well with the lower mash temps.
Personally I would add some 60 min bittering hops and raise my mash temps a little.
Let us know how it goes & Good luck