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: Pumpkin Saison; American Brown Ale(
Seconary: Don't use one, generally
Kegged: Pumpkin Porter
Planned: Either a Porter or a Scottish Strong Ale
"For a quart of ale is a dish for a king." - Shakespeare