What @sneezles61 is talking about is a step mash. You mash at a lower temp to get simple carbohydrates, which will dry the beer out, and then ‘step’ the mash up to a higher temp to get complex carbohydrates that are unfermentable to provide body.
I too would avoid whirlpool hops on this style beer. I think you would get too much fruitiness from the hops which would be totally out of place IMO.
Keep in mind that a mash out is to set the fermentability of the wort. To do so you’ll need to get those temps closer to 168° for 10 mins.