Mash temp question

I brewed a caramel amber ale the other day and my mash temp was suposed to be 152 for 60 mins and I hit 148..... I decided to let her go for 75 mins instead...

My beersmith sais that 152 for 60 mins calls for a medium body and that 148 for 75 mins calls for a light body...

What will my beer taste like because of the lower mash temp ? Will I see a difference ?

What am I expecting ? I did a single infusion no mash out technique

Lower mash temps provide more fermentable sugars which will result in a drier beer and likely a different mouthfeel. Here's a link to something that will help you understand the mash - http://www.howtobrew.com/section3/chapter14.html