Mmmmm. You're already using carapils. The only thing I see in the first recipe is honey- honey can "thin" a beer and cause a lack of body, so maybe that's what the problem is in that one. Still, mashing at 68C (154 F) should have given you decent body, and I don't know why that would not be a medium bodied beer.
In the second, the recipe looks good, but I'm questioning all the temperature rests. You did 3 rests before getting to the saccrification rest, and then it was too hot. That may be why that one seems thin, even though the recipe itself looks good. You did the bulk of the mash at under 144 degrees, and then boosted up to 163F, which would denature the enzymes. That last rest should have been no more than 158 degrees (70C). How did you do all these steps? If it was by adding water, I would think the mash would be too thin, and at too low a temperature.
Do you have a calibrated thermometer? I wonder if your thermometer is reading incorrectly. That first recipe should have plenty of body, even with the honey, in my opinion.
