Water boils at 212 degrees at sea level. Wort may not vary at all but certainly not more than a degree or two. The only way to make it hotter would require a pressure vessel.
For steeping grains, I start when the water is heated a little above hot tap water and continue heating on high until 20 minutes or 170 degrees. The time and temperature have always come together at about even for me. Then remove the grains and start the boil.
Cool the wort to the low end of the yeasts optimum range and try to keep it there throughout the active fermentation or longer.
Bottle condition for at least 2 weeks minimum near 70 degrees, try one. If they are not ready wait another week, try one. If they are not ready wait another week. I have had some that were carbonated at 2 weeks, all of them tasted better after 3 weeks.
