Well, I didnt get around to brewing this past weekend and with all the helpful hints, Im glad I put it off.
It looks like molasses, while adding flavor, will thin the beer, which I want to avoid. Simple sugars such as this increase the alcohol content.
Mashing flaked oats or barley will provide addition body. I once steeped 1Lb of oat meal as an addition to a stout. It tasted fine, but didnt seem to add as much body as I was expecting. I do remember that there was about an inch of trub in the primary fermenter that looked like snot. Perhaps I didnt do it correctly.
Maltodextrin adds body. Carapils adds body. Neither adds any flavor (or very little). The kit has 4oz. of maltodextrin already. I read an opinion that more than 8oz gives an artificial feel to the beer.
Here is my plan:
Add 1/2Lb of the molasses and 2oz of the maltodextrin to the boil. I still want some of the molasses flavor but with minimal addition of simple sugars.
The 2oz maltodextrin should increase the gravity by about 1 point, but more important is the addition of a little more body to counter the molasses.
Use a dark dry malt extract rather than corn sugar for priming to reduce the addition of more simple sugars.
Sound about right? I guess the proofs in the beer eh?