The first thing that struck me is that with that recipe and a mash temp of 154, the 1.008 FG surprises me.
A beer with a FG of 1.008 is normally "thin" feeling, and often is crisp- like a cream ale, or a light lager.
I'd check the accuracy of your thermometer first- I would expect those results in a beer mashed at 149, for example.
The beer won't change much during conditioning, since it has had plenty of time since brewday. Carbonation does change the mouthfeel a little, but it won't make a thin beer feel full.
That recipe is fine the way it is- but for darker beers you may want to try adding a pound of flaked barley. It really helps with body and mouthfeel. It's not usually used in lighter colored beers, as it gives a haze, and then carapils is sometimes used in lighter colored beers. I rarely use carapils, but many brewers use it for body and foam retention. The flaked barley works well, and I use that in many darker beers when I want some mouthfeel and foam retention.