I tend to mash higher than most folks, cause I like a full bodied beer to help offset all those hops, so I'd probably mash at 154. Around 152 is probably pretty good. Remember the higher you mash temp, the more unfermentables you get.
Brody's Brew House
Primary: American Pale Ale, Coffee Porter(
Seconary: Don't use one, generally
Planned: Either a brown ale or a Scottish Strong Ale
"For a quart of ale is a dish for a king." - Shakespeare