For the same reasons you have cited above, personally I mash every beer between 148 and 152 F, and my overall average is about 149 F. You could go as low as about 147 F if you want. Ignore those who mash hot; it doesn't make better beer in my experience, at least not for 95% of beer styles.
You can also play around with mash times. Most people mash for 60 minutes. Personally I find no benefit after about 40 minutes, so that's what I do. But if you want to maximize dryness even more than via temperature, you could do the full 60 or even extend your mash time to 75 or 90 minutes, or even longer if you wanted. This will gain you another 1-2% attenuation. Hasn't been necessary for me, seems more of just a waste of time to me, but to you it might not be a waste.