Recipe help: High body, low alcohol

[seanppp]

I am trying to build the lowest alcohol beer I can with the most body/sweetness as possible behind it. Here are the things I'm thinking about:

1. Mash at 160.
2. Keep OG above 1.030 (I thought I read that under 1.030 OG is bad, is that right?)
3. Use specialty grains/adjuncts with the lowest fermentability possible, while keeping a mash diastatic power of 40.
4. Wyeast 1338 at 62F.

Here's my recipe so far:
OG: 1.030
2.4% ABV

1.5 lb Carapils
1.25 lb US 2-row
1.25 lb Munich
1 lb Flaked oats
.75 lb Crystal 40
.25 lb Crystal 80

How can I make this lower ABV or higher in body?

Thanks!

 

[kanzimonson]

Yeah, you're on the right track there. You might not need to mash that high. it's also quite a bit of carapils but that will certainly help. Good choice on yeast there - anything English (or related to English like that one) will give you more body.

I'd say the best grains for adding body are wheat (malted or not), oats, flaked barley, and carapils.

 

[seanppp]

Any other ideas?