Full Bodied Kettle Sour

[vinyljunkie]

I'm planning on brewing another kettle sour over the weekend. I was wondering about mash temps to achieve a full body. I have a Grainfather so I can easily step mash.

I was planning on 69c for an hour and a mash out for 10mins. Or should I be looking at something with more steps 50/63/70/77 
?