I could never tell the difference in a beer single infusion mashed at 148*F and one single infusion mashed at 154*F. It just didn’t matter. Same thing with 60 vs 90 min single infusion mash. I can’t tell any difference.
I boil at 2kw for 60 min for consistent bitterness, boil off, and OG recipe considerations. I am sure I could recalculate all that for a shorter or longer, less or more vigorous boil, etc but I don’t see the need.
FWIW: I get very consistent efficiency results with a .040 JSP malt mill gap, recirculation via RIMS at ~.7 gpm, and 1.75/1 water/grist ratio. I mash in at 140*F, raise the temp to 143.6*F and rest for 20 min, raise the temp to 147.2*F and rest for 20 min, raise the temp to 152.6*F and rest for 20-30 min, raise the temp to 161.6*F and rest for 20 min, and mash out at 170.6*F for 10 min. My beers are not thin, crystal clear, and I get great foam.