Will i need a lower tem like 150 -153
the unfermentables in the caramel malts are going to stay the same either way. But yes, I would mash lower, like 148 or so if you have a lot of caramel. Depends on what you are going for though.
i have 10 pounds 2 row and 1 pounds of caramel for 40 to 120 and 1 pound of chocolate
10 lbs 2-row
1 lb C40
1 lb chocolate
no 1 pound ranging from c 40 up to 120 c
1 pd of chocolate
aka 1 pound total of caramel malt
1 pound of crystal malt isn't "a lot" at all. That's only about 8%.
I'd mash most beers at 152-153.