Mashing a Session Bitters/Mild Questions

I want to make British table beer. My basic grain bill will be 5 pounds of MO and a pound of crystal.

I know the higher temperatures you mash at the more unfermentable sugars in the wort which translates into thicker mouth feel.

My question is ...Can i mash at a lower temperature, say 150*, for 45 minutes then do an infusion to bring the temperature up to 156-158*. This way I would get a lot of fermentable and unfermentable sugars.

I am fairly new to all grain and don't know if I can extract sugars like this with the different temperature ranges or if once I hit the 150*s range it is a one and done thing.

Short answer, yes you can.
Read this - it will answer your questions: http://www.howtobrew.com/section3/index.html

Mashing in the upper 150F range will still produce fairly high fermentability. In the case of a Mild, there is not a lot of sugars in the wort so you will generally want to tailor the mash to improve mouthfeel and residual sweetness in the finish.

I would not consider performing a step mash for this style. I've only brewed about 20 batches of Mild though. It is one of my favorite styles.

You could mash at a slightly lower temp and let it rest for a longer period of time. Like 90 minutes, for example. Even at the lower temp alpha amylase works on starch it's just slower.

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