I think the importance of mash temp is overstated. The temp range is so narrow, and modern malt has so much enzymatic power, that a mash at 149* probably won't be any drier than a mash at 153*, all other things being equal. Strain selection and grain bill have a much bigger impact on dryness than mash temp.
Now, if you're mashing at say 145 instead of 160, that'd be a big difference.