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: Spiced ale
Planned: Butternut squash & gala apple harvest ale; brown ale or porter; barley wine
In the fridge: Dogfish 60 minute; Imperial Stout