What causes a thin tasting beer? Is it the original gravity? Complexity of the grain bill? Temp of mash? out of balance recipe? source water profile? mash ph? all of these? none of these?
The biggest factor in thickness is the type and amount/gal of grain you use, and the attenuation of the yeast you use. Grains that have more unfermentable sugars will leave more body behind after fermentation. Adding more grains or malt extract to a recipe will also increase the body, but also the ABV. Also, some varities of yeast will eat more of the fermentable sugars than others, resulting in a dryer, thinner beer.
100% extract beers (beers with no steeping grains) taste thin to me. I presume its because they have fewer unfermentables. Adding steeping grains helps. Adding 4 to 8 oz. of CaraPils helps. Adding lactose helps.
Mainly the amount of unfermented malt sugars. If you are doing extract, maltodextrine will help. AG, higher mash temperatures or Carapils. Less complex ales will taste thinner. You'd be surprised what the average IPA tastes like without the blast of hops.
What causes a thin tasting beer? Is it the original gravity? Complexity of the grain bill? Temp of mash? out of balance recipe? source water profile? mash ph? all of these? none of these?