Recipes needs more "body", What do I change/adjust

I recently made a IPA. It needs some tweaking and want to ask some advice on what to do..

Here is my recipe:

Type: Partial Mash
Date: 2/6/2012
Batch Size: 5.00 gal
Brewer: Green House Brewing
Boil Size: 7.00 gal
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)


10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.73 %
1.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 9.09 %
1.25 lb Caramel/Crystal Malt - 30L (30.0 SRM) Grain 9.09 %
1.25 lb Munich Malt - 10L (10.0 SRM) Grain 9.09 %
1.00 oz Chinook [13.40 %] (50 min) Hops 45.9 IBU
0.50 oz Amarillo Gold [10.40 %] (5 min) Hops 3.7 IBU
0.50 oz Amarillo Gold [10.40 %] (5 min) Hops 3.7 IBU
0.25 oz Chinook - Home Grown [13.00 %] (5 min) (Aroma Hop-Steep) Hops -
1.00 tbsp Irish Moss (Boil 5.0 min) Misc
1.00 items Yeast Nutrient (Boil 5.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG
Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.66 % Actual Alcohol by Vol: 5.48 %
Bitterness: 53.4 IBU Calories: 240 cal/pint
Est Color: 9.3 SRM Color: Color

Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 13.75 lb
Sparge Water: 0.65 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 75.0 F

Single Infusion, Full Body Step Time Name Description Step Temp
45 min Mash In Add 4.50 gal of water at 167.0 F 152.0 F
10 min Mash Out Add 3.75 gal of water at 191.3 F 168.0 F
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It turned out pretty good....It could have more aroma so next time I will dry hop as this time I didn't do this...

The finish is good to, with enough bitterness...

But what I want to add is more body. A friend describe it as been "to watery". Of which I would agree....a little too light.

So, what would I add/adjust to get more body. I am thinking something has to change in the grain bill..

Any suggestions??

I can't imagine that it's too thin with that much crystal and carapils. Either mash around 155 or use a less attenuating yeast and you should get some more body out of it. Maybe your thermometer is off and you were closer to 150 than 152.

add a .5 -1 pound flaked barley or some melanoidin malt.

or perhaps increase your mash temp

+1 EllisTX

Yea dextrin is supposed to be 5% of your bill max so that isn't the issue since you almost have double that. +1 on double checking your mash temps. If you are for sure hitting 152° F then possibly go up to 155° F and see if that solves your problem.

OK, thanks for the replies...

I am also new to All Grain..this is my second all grain batch. I will increase my mash temp for the next time...

My efficiency was also low..around 60%...could that have something to do with it??