mash temp when using rye??

I am brewing tomorrow for the first time with rye. My rye is about 9.2% of the grist. I am looking for the beer to come out crisp and more dry than malty. I usuually mash at about 152 for 60 minutes, but thinking of mashing at 150 degrees for 60 minutes. Is this too low?

here is my breakdown

Briess 2-Row Brewer's Malt 8 lbs, 0 oz lbs oz
Briess Flaked Rye 0 lbs, 15.2 oz lbs oz
Gambrinus Dark Munich 0 lbs, 8 oz lbs oz
Weyermann Pale Wheat 0 lbs, 6.4 oz lbs oz
Mt. Hood Pellets 2 oz @ 60 mins oz @ mins
Hersbrucker, German Pellets 1.7 oz @ 15 mins oz @ mins
SAFALE S-04 1 ea

This is quite the international brew, isn't it?:rockin:

It depends upon how big you want the body to be. The difference between 150 and 152 isn't going to be very large, though. For an English style PA (with german/american hops), I'd imagine either one would be just fine. If I were you, I'd shoot for 151, and give myself a cushion on either side. I'm sure it will turn out fine whatever you do.

its based off of Redhooks Rye (not the summer one) its a request of my neighbor. Malts were based off what BMW had in stock. 151 sounds good. thanks.

No, 150 isn't too low.