Increasing body through protein

[schematix]

you could mash higher temperature and get more body, but it will give you more higher sugars that dont ferment so you will get more calorie in your beer. Alcohol gives more calorie than unfermentable sugars, so better mash higher temp.

you can also use some caramel malts or some wheat malt to get some protein. or just use a little carapils/carahell/dextrinmalt, i think it would help your experiment

Mashing higher will give the beer more residual sugar and thus better body, but more calories per unit alcohol.

OP can you post your current recipe?

 

[Rhaop]

Did anyone mention just plain ol flaked barley, add a pound or go nuts and add 2, but add some rice hulls for sparging reasons

 

[HollywoodMX]

6 row, flaked wheat and oats are the best options.

 

[hobomoto]

Even though you stated you don't like saisons, I'd still encourage you to give belle saison or 3711 a try. They arn't like a normal saison strain. I got a lemony sort of character the couple times I tried it. Pretty clean too. You might try fermenting at a lower temp to see if you can get a cleaner profile. I fermented pretty warm. High 70s, low 80s

 

[HollywoodMX]

Even though you stated you don't like saisons, I'd still encourage you to give belle saison or 3711 a try. They arn't like a normal saison strain. I got a lemony sort of character the couple times I tried it. Pretty clean too. You might try fermenting at a lower temp to see if you can get a cleaner profile. I fermented pretty warm. High 70s, low 80s

The dansatar version of that is A$$.

 

[dragonfire540]

Here is what I brewed and wanting to adjust
For 7 gallons

OG 1.038
FG 1.008
3.9% ABV

Mashed at 67c (152f) Single infusion

Added calcium chloride to get 60 ppm calcium chloride dominated
90% 2-row briess 10 lbs
10% crystal 40. 1 lbs

37 ibu chinook for 60 minutes so 1 ounce
.5 ounce Amarillo for 10 minutes
.5 ounce Amarillo in whirlpool

1 ounce Amarillo dry hop 3 days
1 ounce Amarillo 3 days 2nd dry hop
Wlp001 yeast about 200 billion cells
Added clarityfirm
Biofine to clarify
Fermented at 68f steady
Filtered with medium filter pad


So I think use gypsum instead of chloride
Add in some oats and/or dextrin malt
Clarify with coarse 7micron filter
Ferment at 70f