Outstanding write up, you will do well following these instructions. The one subject I didn't see addressed that is relevant to your thread is a discussion of mash temp vs. fermentability. This is the part of thinking about why you would choose to mash at 149 vs 154 for example.
Short answer is the lower mash temp will make your wort more fermentable, leading to a drier finished product. The higher temp makes less fermentable sugar, leading to a heavier bodied, sweeter finished product. For lower OG beers you are probably safe either way. But high OG beers that have been mashed too high can end up way too sweet/cloying.