Don't worry about it going too dry, it's not gonna. There's some chewiness in the recipe.
I'd still hit 152. The first 20 minutes is the most critical time in the mash. So if you can hold that temp for 20 minutes, you're golden. And just as a Belglian Pale fan (my favorite style), next year try White Labs Antwerp Ale. The BEST yeast for Belgian Pales. I keep it going year round!
Got a Question? Always happy to help. Just shoot me a message.