I brewed my first home written beer recipe in the end of last year, now I want to improve the beer. It was a simple single hops pale ale recipe, brewed in a 5L container, so it was a very small batch that I cooked for 60 min. Fermented for 3 weeks, and bottled for about 4 weeks before I opened the first one.
5L water 40g Waimea Hops (17% alpha acid) 1 kg Pale ale malt 150 g caramel malt (caraamber 60-80)
The hops was added like this
10g added 60 min prior to the end of the cook 10g added 15 min prior to the end of the cook 20g added 0 min prior to the end of the cook
During lautering, I added a small amount off water at 76 degree celsius.
I added some sugar before bottling to get carbon dioxide in it.
The beer turned out fine, it had a nice bitternes, could probably add some more hops at the beginning. But the body was not great, in my taste it was a bit "watery".
A beer brewing friend of mine told me that I could add some malt extract to get a richer body. Is there anything else I could do to achieve that? What steps during the brewing process affect the body? Would I get a richer body if I didn't add any extra water during lautering?