Mash Temp to Make a Funky/Sour Golden Strong Ale

I want to make a funky/sour golden strong ale, using a typical grain bill for the golden strong style (e.g., 12 lbs. Belgian Pilsner, 0.25 lbs. Belgian Caramel Pils, 0.25 lbs. Biscuit malt and 2 lbs Clear Candi Sugar). In order to get the most character out of the Brett as possible (using Wyeast Trappist Blend 3789 PC) and going with a single infusion mash, what temperature would you recommend that I mash at? 158F?

156-158F should be a good temp to mash at. But with that much candi sugar it'll likely still come out light-bodied and dry.