Owch, please allow me to step in here. First things first! When you pitch, please pitch at 70 degrees F. There are a couple important reasons for this. First of all, the yeast's preferred range is much lower than the 85F that you mentioned. Yeast will get all "flaky" at this temperature (more on this if you want). Secondly, when yeast begin at a particular temperature, and then the temperature drops, the yeast begin to go dormant. It's just a natural phenomenon. So your best results will be yielded from cooling your wort to the temperature of the room in which you will be fermenting.
Next order of business: Mashing at 150F will NOT cause you to have higher finishing gravities. At this temperature, if you have mashed for an adequate length of time (90 minutes), you will have a smashingly fermentable wort. These lower temperatures *create a more fermentable wort*. Higher temperatures create a more dextrinous wort, which will be less fermentable. Stick to 150F for highly fermentble beers with lower finishing gravities, 153 for medium, and 156 for fuller body and less fermentable sugars.
Please disregard your crazy and jupiter-esque ideas (please don't take offense since I'm just making a lame attempt at being witty) and take a look at these pointers to help you achieve your target gravity:
1. Be thorough with your dough-in. Add a bit of water, then a bit of grain and mix well, then repeat for the rest of your grains. Be particularly sure to be at around 1.5 quarts of water per pound of grain. I hope you already have that part covered.
2. Be aware of your water hardness and mash pH. Your pH should be at around 5.2 for optimal enzymatic activity. To assist you in this, try using a carbon filter for your water and a product called ph 5.2 buffer. All of the homebrew sites have it, and your local store probably carries it too. Use this for *both* your strike water and your sparge water.
3. Always perform a mash-out. I don't prefer to just add boiling water to the mash to achieve 170F. Instead, I pull usually about a gallon of wort off of the bottom, boil it, and return it to the mash tun and stir really thoroughly. Get those sugars into suspension. It is worth the effort.
4. Take your time sparging. If you do not take at least 45 minutes, you are going way too fast.
5. Make sure that your sparge water is as hot as possible. Transferring it from a HLT to the top of your grain bed will ensure that it's not too hot. I have found that it's very hard to get your grain bed over 170 degrees no matter how hot my sparge water is. I boil plenty of sparge water and keep it in a cooler that I use to feed a spinning sparge arm. It's probably hitting the top of the mash at around 190F.
I hope this helps.