JGailor

Recipes 

My first two batches of homebrew (both partial-mash) were a west-coast amber and a raspberry brown ale. They tasted decent, and most people liked them, but for me they were too "light", by which I mean they didn't have real body or a weight in the mouth. If I wanted to adjust that to give it some more oomph, what components of the recipe would I alter to help that along.

Thanks

klyph

Recipes 

More grains/extract. You want a higher OG. Carbonation plays a big role in mouthfeel, along with proteins. If you were all grain, I'd suggest a protein rest.

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ruffdeezy

Recipes 

Add more extract/speciality grains. Malto-dextrin also adds body. You may want to up the hops too then if you are adding to the body of an existing recipe.

chucke

Recipes 

Mash a few degrees higher to produce more unfermentable sugars, which makes a thicker beer.

BarleyWater

Recipes 

Protein rests break down proteins giving you less mouthfeel. In fact, with most malts today, a protein rest is not recommended because it can destroy proteins responsible for good head formation and mouthfeel.

Give us a little more detail on your recipe and process, it's kinda hard to recommend something when we don't know what you did.

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springer

Recipes 

What temp are you mashing at ? And is the thermo calibrated if you are mashing on the low side the beer will have less mouthfeel and body. There are malts that can add mouth feel like Melanoidin dextrine and others

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maida7

Recipes 

without getting specific you should add more of everything.

more specialty grains like crystal to add sweatness and malt flavor
more extract to produce more alcohol

just make it biger and bolder.

post a recipe and you'll get more specifics

broadbill

Recipes 

+1 to this....my first AG batches were a bit thin and I found that my thermometer was off and I was mashing too low of a temp.

McGarnigle

Recipes 

This is partial mash, so the mashing/protein rest advice might be of less importance. (Depends on extract vs. grains split.)

conpewter

Recipes 

couple pounds of malto-dextrin and add 2 lb of oatmeal to your mash.... probably would work best in a stout That'll give you a crap-ton of mouthfeel. Also don't use any recipe that has sugar in it (Unless it is a high alcohol belgian beer)

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