Mashing at higher temperatures, adding crystal malts like carapils, or adding maltodextrin to the boil comes to mind. They all result in more unfermentables in the beer, which increases body.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: sLambic II, Flanders Red II
Primary: Saison, Berliner Weisse, Dark Mild, sLambic I
Secondary: Orange Blossom Mead, Flanders Red I
Kegged: Fat Man Porter w/ 1469, Fat Man Porter w/ 005, Centennial Falcon w/ Conan, Centennial Falcon w/ Denny's, Barrel-aged Fat Man Porter, Belgian Dark Strong
Bottled: Flanders Red I