Danzar,
That's fine - you're in the zone. Here's a pic that helps explain the importance of choosing the right temp for the right brew - a high mash temp will promote starch conversion by alpha amylase enzymes into dextrins (less fermentable sugars) which provide more body as they don't completely convert and remain in the final beer. Lower mash temps promote the starch conversion by beta amylase enzymes into maltose (more fermentable sugars) which result in dryer beers with more alcohol present.
For example I mash stouts, bocks, IPA's etc at 68C and german pils, dortmunders, APA's and wheat beers at 63C...All of the experienced brewers that I've chatted with, including the current National Champion, agree on one thing - temperature control is the key to making top notch all grain beers...and that, unlike the grains, hops and yeast you buy is something that you can have a direct influence over.
Cheers,
TL