Improving neipa malt bill. Fuller body and foam

[HemanBrew]

Hi.

I have made few good neipas, but I would like to make the body fuller and foam little better.

My Malt bill has been like this:
-Pale ale Malt 74%
-Simpson's Malted oats 19%
-Simpson's caramalt 5.5%
-Acidulated Malt (ireks acid) 1.5%
(Mashed at 67 celsius /153F, 60min)
(I do water treatment to get pH down and waterprofile to 0.5 / wery malty)

I would like to make some improvements to the malt bill....
But I'll rather change little at time and not everything at once. That way I can learn the affects of the ingredients.

Any tips / ideas to the malt bill?

Thanks.

 

[Stonehenge360]

I’m not a pro, but the first thing I would try would be mashing at like 156F, and also add some flaked wheat or wheat malt. That should help with head retention.

 

[MrPowers]

Start here: Foam - The ****************

Process has more of an impact on foam than you would think.