Originally Posted by Orangevango
A higher mash temp will result in a less fermentable wort, thicker mouthfeel, and higher OG
And no, as long as you don't get it hot enough to denature enzymes (175 or so for several minutes) there is no harm in overshooting a bit and then lowering it.
I don't see why the OG would be higher. However the FG would be higher, due to lower attenuation of the less fermentable wort.