Dead Guy using Safale US-05

I have a question about the attenuation using US-05 for a dead guy clone. I've made it several times with different yeasts on hand and my note taking of the terminal gravity and my understanding of the finer points of Beer Tools Pro was lacking.

According to John Maier it shouldn't be dry and finish out to a 1.015 - 1.016. He mashes at 152*F and uses Pacman yeast. What is the attenuation of US-05? I need 77%. Can I control it with my mash temperature alone? Thank you in advance... Richard

EDIT: I guess I'm looking for a 77% (AA) attenuation as per the website; http://rogue.com/beers/dead-guy-ale.php

EDIT: I have a Munich Dunkel finishing out around 75% (AA) using US-05 with 70% Munich malt and was mashed at 154*F.

Dead Guy - BIAB

13.14 lb grain bill
7.17 gal of water @ 60*F (fill)
-.725 gal grain absorption
2.18 qt/lb mash thickness
(I calculated 4% more for the mash schedule to come out right) 7.47 gal of water @ 212*F

Size: 5.49 gal @ 68*F (finished volume)
Efficiency: 81.0%
Attenuation: 77.0%

Original Gravity: 1.065
Terminal Gravity: 1.015
Color: 13.0
Alcohol: 6.58%
Bitterness: 45.6

Ingredients:
8.87 lb American 2-row
2.99 lb Munich Malt
1.28 lb Carastan® Malt
1.95 oz Perle (6.7%) - added during boil, boiled 60m
1.13 oz Hallertau Hersbruck (6.4%) - added during boil, boiled 1m
1.0 ea Fermentis US-05 Safale US-05

00:03:00 Mash In - Liquor: 7.17 gal; Strike: 164.34 °F; Target: 156.0 °F
01:03:00 sac rest - Rest: 60m; Final: 152.9 °F

I added a data point based on my Munich Dunkel today, it looks to be finishing at 75% (AA).

Does anyone have an opinion for a mash temp for this Dead Guy? I'm thinking now it should be at 156*F, NOT 154*F.

Also, should I stay with Hallertau for my finishing hops? I also have US Golding, Williamette, Palisade and Target. I know Sterling should be used. Thanks...