Mashing Temps for Fuller Mouthfeel

Not sure what word im looking for here but I am going to use "Mouth Feel"
If you want fuller tasting beer, ie less watery do you need to mash at a higher temp?
148 to 152 give you a lighter crisper beer? Say for something like a blonde ale?

I recently brewed my first 2 batches of Biermunchers Newcastle cloner and allthough it tasted great it was kind of light in the mouth. What could I do to make it fuller in the mouth.

Hope this makes sense.

Yes, a warmer mash temp can give you more long-chained sugars and that would translate to a fuller bodied beer. I've mashed some stouts at 158, when I wanted a "chewy" feel to it. I mash some full bodied beers at 156-158.

Yes. Higher mash temps gives you more unfermentables which results in a heavier bodied beer.. Lower mash temps gives you a light bodied beer..

...and don't forget about adding a little Dextrin malt…