What causes a thin body

bburen

Hello BN Army,
Just got done sampling my pale ale.  I'm very pleased as it has an enjoyable hop profile and a pleasant alcohol kick.  My only disappointment is that the mouthfeel is way to thin.  Forgive the newb question but, does anyone have any suggestions to enhance the mouthfeel on my next batch?  Here is the specifics to it below:
OG 1.055
FG  1.016
Steeped .5# of 60°L Crystal Malt
Boiled 60 min.
6.6#  Briess Extra Light Malt
1 # Corn Sugar
Cooper's Brewer Yeast packet.  
Fermented 12 days at 68°
Thanks,
BBNext Brew:  Spiced Winter Ale & Blonde Ale
Fermenting:  Brown Ale & Mead
Conditioning:  SMASH Ale (Pilsner/Simcoe)
Drinking:  Saison & IIPA
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Andy77

Healthy diet and exercise.

The pound of sugar and very small amount of specialty malt would create the perception of a less-than-malty beer, despite your relatively high FG.  I've also found that I unconsciously expect more body out of my homebrew than commercial beers.  I constantly think my IPAs are watery, but drinking side by side with a Union Jack or a Racer V they have similar mouthfeel.

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Corporal, BN Army Kettle Scrubbing Squad

bburen

Thanks Andy!Next Brew:  Spiced Winter Ale & Blonde Ale
Fermenting:  Brown Ale & Mead
Conditioning:  SMASH Ale (Pilsner/Simcoe)
Drinking:  Saison & IIPA
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Proud DOTW Winner 13 May 2013!

Ceejay

+1 to that - you'll want to be taking out the sugar and maybe upping the crystal to just under a pound. Mirror Pond, as an example of a beer with lots of body for an APA has 400g of Crystal 70L.
Just another thought - is it fully carbonated yet? You'll find that a beer with very low carbonation will have very little mouthfeel. When it's fully carbonated it should make the beer come alive  

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BN Sergeant since Jan 14

bburen

Thanks for the info Ceejay!
Tried to keep the carbonation to 1.5 volumes to keep it in style.  Don't get me wrong, it's a great beer.  Just when drinking it next to a Fuller's ESB, it was a bit too thin.  
Cheers,
BradNext Brew:  Spiced Winter Ale & Blonde Ale
Fermenting:  Brown Ale & Mead
Conditioning:  SMASH Ale (Pilsner/Simcoe)
Drinking:  Saison & IIPA
Proud Twittergame Winner 13May2012!
Proud DOTW Winner 13 May 2013!

edisonst

Dont forget the influence of the yeast.  Fullers strain and the wyeast french saison come to mind.On Deck: Bier de Garde, Northern German Pils
In Fermenters: Homegrown Pale Ale
in keg: Octoberweizen, Dusseldorf Alt