Mash Temps

Trying to perfect my imperial IPA recipe here and I need some pointers on temperatures and times for a single infusion, batch sparge mash. The grist:

19 lbs. 2-Row (US)
12 oz. Cara-Pils
6 oz. Special B

Shooting for a medium-light bodied mouthfeel, I want the hops to shine especially. Beersmith recommends 148F for 75 minutes for a light bodied beer. From what I've read about Alpha/Beta amylase rests and such, lower temps for high fermentables and higher temps for sweeter beers. Opinions people? :fro::fro:

 

I found 148 to be a little too dry for my liking, especially on some stronger IPAs. I would stick with yooper's suggestion or even go between 150-152.

 

Now Yooper, for the sake of science...simply, why?

 

Source: http://beersmith.com/blog/2009/07/16/mashing-for-all-grain-beer-brewing/

Which is why I called it "dry" you will get a stronger alcohol taste while very little maltiness. The warmer you go you will still have more sugars in the wort that will give you that sweet malty taste. Its why I like 152 for my IPAs. I find it to be still dry but enough to still offer a hint of malt.

Yeah, I know I'm not yooper but I thought I'd offer my 2 cents. Felt left out