That'll do it. Granted that your mash temp is in the middle, 67 to 69(at the highest).
If you shooting for high, you'll want a lot of beta amylase. That enzyme will make a lot of fermentables. 60 degrees to 68. 60 is low and will make a really crappy beer. Everyone mashes at 68 because you'll get a lot of beta but you'll also get alpha. Alpha is not fermented as easily as beta... Sorry... I mean maltose. Now, please don't attack this post, I just downed 5 beers and on my 4th whiskey.
Back to topic... Sugars are not the same. You're trying to pull sugars out to feed your yeast. So you can have a low gravity, 1.035 and because you mashed low, let the beta amylase do its job, you'll end with 1.004. That is .031 times 131= 4.1% beer. But, you could mash high, 68, 69.... Hit 1.050 but finish real high, gets stuck at 1.023. You'll have a lot of glucose rather than maltose. You'll land .027 times 131= 3.6%. You get a high gravity but low ABV. but, those sigars give a great malt taste.
If you're brewing just to get wasted, don't wast your time or money. Focus on the taste. You'll get to punchy, high ABV, beers in no time.
Brew bro, brew!!!