The closer to 150F you get the drier the beer will be, The 152F works out good for me. If you find its to dry in your opinion bump the sarach. conversion up a couple of degrees. Thats the main effect of the mash temp on this recipe.... When you couple that with the long protien rest (the beer thins out) the taste gets really close.
I feel sorry for people who don't drink, because when they get up in the morning that's as good as they will feel all day!