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Adding Body to Kama Citra Session IPA

I’ve brewed this twice now, first as an extract and then as an all grain recipe, and I want it to be my house IPA. The flavor is bright, citrusy and delicious, but my all grain batch seemed to lack body. I mashed the grain bill at 152 degrees F per the kit instructions. On my next batch I’d like a little extra body. Should add an extra pound of base malt and increase the mash temperature to 154 - 156 or add 0.5 lb of Dextrin Malt and mash at 152?

what’s the grain bill? yeast?

If you don’t want to change the color or abv much you could add 1/4 lb of carapils. My house apa/ipa grain bill is 9 lbs 2 row, 1.5 lbs avangard munich dark 15srm, .5 lb c40. I mash at 154, 1.060 OG.

I think I would try mashing high (like 158 or so) before changing the recipe, if I were to do anything differently. I haven’t tried it myself so I’m not speaking from experience, but I’ve heard of other people improving the body of “session” IPAs by doing this.

just a thought, but Lawson’s Sip of Sunshine/Double Sunshine uses oats to increase body.

And so I answer my own question:

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