Belgain Oatmeal Stout - too thin

My Oatmeal stout is way too thin. Carbonation is ok but no head and no lace. Flavor is there but it's got no body. Here is the recipe:

This is a Belgian Oatmeal Stout:
6 gallon batch

GRAIN BILL:
4 lbs. Maris Otter
5 lbs. Belgian two-row (or belgian pale malt)
1.5 lbs. Flaked Oats
.75 lbs. British Chocolate Malt
.5 lbs. Roasted Barley
.5 lbs. CaraMunich

HOPS:
1.5 oz. Fuggles @ 60min left
0.5 oz. Fuggles @ 45min left

Wyeast 1214 - Belgian Abby

Mashed at 152

OG: 1.055
FG: 1.014

Could my choice of yeast have hurt the body/fullness usually associated with an oatmeal stout?

Have you thought about putting some malto-dextrin the last 10 ten minutes of the boil. That might help.

jkaylor said:

Have you thought about putting some malto-dextrin the last 10 ten minutes of the boil. That might help.

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+1 for maltodextrin. It will definitely add body to any stout

h22lude said:

+1 for maltodextrin. It will definitely add body to any stout

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When could I add it if I'm using a festa brew kit that doesn't require a boil?

I don't think it's the yeast more so the mash temperature and time or the PH.

You can overcleave the proteins leading to a lack of body and poor head retention if the protein rest is at too low a temperature and for too long a time. Next time raise the temp a little and try.

Or take a PH of your brew water. If it's too high that can cause poor body and head retention.