Many recommend 149-151F for single infusions. I have been doing many beers at 153F, as Greg Doss reported the maximum fermentability for that temperature a couple years back at the NHC. Think local maximum of the curve.
have you seen any interesting results with bigger beers doing this? I read that presentation but I seem to have a block, I still head straight for 148 when the gravity gets up there.
Actually I did a partigyle English BW this weekend and I over heated my strike water so it came in at right around 154. I left it for 90 minutes so we will see.
To answer the OP I like 148 or less because I think even if it finishes a little low (1.010ish) there will be so much sweetness and body just from the alcohol that it will still be a sipper.