TAN: are you seeing much difference in attenuation with different mash temps?
i've subscribed to the theory that mash temps don't matter that much with modern, well- (some would say over-) modified malts. i've made the same recipe at 148 and at 156 using Briess malt from the same bag and got the same attenuation - FGs were within 2 points, IIRC, which i don't count as a difference. my reading could have been off by that much
mash time seems to be a more relevant lever to pull: kill mash after as little as 20 mins if you want some residual dextrines; go 60 mins or more for full conversion.