You wouldn't really be resting @ 165F. The idea in the recipe is to do a mashout, which sort of locks in your fermentable sugar profile by stopping additional enzyme activity. Most homebrewers don't do a true mashout since, especially in the case of batch sparging, the time between mash runoff and bringing the wort to a boil is pretty small anyway. Like Jim said, I'd do a 60 minute mash @ 152F. It'll make a good beer.
EDIT - I see now you covered mash out, Dave !