My FG for the last 2 brews were 1.010 and 1.012.
pretty consistent with what i'd expect an all basemalt FG.
If you want to stick with all MO, try 158df mash temp as Kyle suggested above. I'd expect a little less attenuation. If you are fly sparging, are you raising to mashout before sparging? Just checking as if not, the extra 45-60min at mash temps could make your wort more fermentable.
If you want to use some crystal, which I personally would prefer for some flavor complexity, I would actually start at 7% of a medium (15-45L) crystal, and keep your mid range mash temp. Then if its too much, rachet down to 5% next time or up to 10% if you still want more.