Blonde Ale - watery body issue

Hello there! I would like to humbly ask some more experienced brewers if and how can be following problem fixed. I have brewed few batches of Blonde Ale with OG 1,052 (13°) and all went well, it tasted quite ballanced and good.

Now I brewed some lighter Blonde with OG 1,046 (11,5°) with the same recipe. The bitterness, head and all is good, but the body is somehow watery. It's not dry but really watery and thin. I have an idea to put more CaraPils (Dextrine) there (15 % instead of 9 %), but I'm not sure, if it isn't too much (I read some articles about 10 % is maximum with CaraPils). I don't want to use darker caramel malts because of color.

Another idea is increase the mash-in temperature (115 °F instead of 95 °F), but I'm not sure, if that can help.
Many thanks for any suggestions!

Here's the recipe:
Blonde Ale
Batch size 31 l (8,2 gal)
OG 1,046 (11.5°)
IBU ~40
SRM 4,15

Grain
76 % Pale Ale malt 4,87 kg (10,7 lb)
6 % Pale Wheat malt 0,38 kg (0,84 lb)
9 % CaraPils (Dextrine) 0,58 kg (1,28 lb)
3 % Acidulated malt 0,192 kg (0,423 lb) - for mash pH balance

Infusion scheme
Mash-in at 95 °F
25 min. rest at 140 °F
35 min. rest at 158 °F
Mash-out at 173 °F

Hops - boil
Premiant 9,3 % 60 min. boil 28 g (1,0 oz)
Saaz 3,78 % 30 min. boil 22 g (0,78 oz)
Saaz 3,78 % 10 min. boil 22 g (0,78 oz)
Cascade 5,9 % 10 min. boil 22 g (0,78 oz)
Cascade 5,9 % 5 min. boil 22 (0,78 oz)

Hops - added to whirlpool at 80° C
Saaz 3,78 % 10 min. boil 20 g (0,7 oz)
Cascade 5,9 % 10 min. boil 20 g (0,7 oz)

Yeast
Safale US-05

 

You might consider doubling the wheat and skipping the 140 degree rest, perhaps convert at 156 instead of 158 for 45 minutes. This should improve dextrines and mouthfeel.

 

Exactly! Don't rest at temperatures of 115-145 F if you want there to be any body.

Carapils is worthless.

You might also want to try any yeast besides US-05, which is one of the most attenuative American ale yeasts on the market. Try BRY-97, or 1056, or something else.

 

Why are you doing a step mash on this beer? Your wheat percentage is pretty low and your using the wheat to add body and head but with the step mash your creating short chain sugars that ferment out.
I’d skip the rests and mash is at 152-153 for a single infusion or I’d mash in at 148 for 40 and 158 for 15 min. That should give you more body.

Cheers

 

Pretty much this. Those rests are likely the reason for the thin body. I mash my 1.045 ish pilsners at 148° for 60m 155° for 20m then mash out.

 

Many thanks! I definitely alter the rests and let you know the result. The original rests I used were from a homebrewers book I read few months ago. They worked fine with more stronger beers, but not with this Blonde. Once more thanks a lot, it's always something to learn.