Mash tempurature, time and beer body
I have recently delved into partial mashes (which was quickly followed by all grain) and I have made a few and they have turned out quite well.
Except for one thing: I'm not getting the body I expect.
This last stout I made I wanted as much body as possible in it so my mash temp was 158-160, basically as high as I could. But when I sampled it the body was as there as I wanted.
Now when I do a mash I usually mash for 3 or 4 hours. I wake up, grind the grains, heat the liquor, start the mash and then go about cleaning and any other duties I have that morning.
So I am wondering, am I shooting myself in the foot in terms of beer body (when wanting a high bodies beer, because if you can't chew it what's the point?) by mashing for so long? (please note that I do not take temp reading when the mash is done).
Or is my little dial thermometer woefully inadequate for calibrating mash temperature? (thermometer upgrade is next on the list)
What are your thought?
Thank you in advance