hot mash: malty or mouthy?

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scohop

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I keep reading different things about mashing on the high side (say, 158F). Some people say it will make the beer maltier, some people say it will only give it a bigger mouthfeel.

Which is it?
 
The thing I never could get straight is if it would make the beer sweeter.
 
It will make the beer less fermentable. This means it will be thicker. Literally. More density (which can be read on a hydrometer). So of course, it will have additional mouthfeel. As for being sweeter, well, there is more unfermentable sugars. Presumably those sugars could be tasted by a human tongue, wouldn't you think?
 

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