I agree with Tobias on more unfermentable sugars (high mash temp) and dextrine malts (carapils).

I'm adding a separate answer because I've had good luck adding maltodextrin. Carapils, which is supposed to do the same thing, has given me somewhat inconsistent results - that is sometimes I notice it and sometimes I don't. People tend to use maltodextrin more with extract recipes versus all-grain, I guess because carapils is less processed, and simpler since carapils can be added right to the mash, but I have found more consistent results from maltodextrin than carapils.

Maltodextrin can be used just for the purpose of adding body without extra sweetness, flavor or color (crystal malts add color and flavor). Boil 8oz for 10-15 min. I've had good experience with it adding body for IPAs even when mashing low (148-152), but including maltodextrin or carapils.

You can also try adding some flaked oats or flaked barley (0.5 lb to 1.5 lb) to the mash in any recipe to add body without too much change in flavor or color. Toasting the oats, as it common in oatmeal stout, will accentuate their flavor, so I would not toast if you don't want more oat flavor. Without toasting, they don't add a lot of flavor in my opinion.

Flaked wheat can also add some nice smoothness and body but it will make your beer cloudy. However, with a clean ale yeast (like California/Chico/American Ale), you can brew a full-bodied wheaty pale ale or IPA.

I would not add more extract in order to get body, since extract is highly fermentable.

I agree with Tobias on more unfermentable sugars (high mash temp) and dextrine malts (carapils).

I'm adding a separate answer because I've had good luck adding maltodextrin. Carapils, which is supposed to do the same thing, has given me somewhat inconsistent results - that is sometimes I notice it and sometimes I don't. People tend to use maltodextrin more with extract recipes versus all-grain, I guess because carapils is less processed, and simpler since carapils can be added right to the mash, but I have found more consistent results from maltodextrin than carapils.

Maltodextrin can be used just for the purpose of adding body without extra sweetness, flavor or color (crystal malts add color and flavor). For a 5 gal batch, boil 8oz for 10-15 min. I've had good experience with it adding body to IPAs, even when mashing low (148-152), when including maltodextrin or carapils.

You can also try adding some flaked oats or flaked barley (0.5 lb to 1.5 lb) to the mash in any recipe to add body without too much change in flavor or color. Toasting the oats, as is common in oatmeal stouts, will accentuate their flavor, so I would not toast if you don't want oat flavor. Without toasting, they don't add a lot of flavor in my opinion.

Flaked wheat can also add some nice smoothness and body but it can make your beer cloudy. However, with a clean ale yeast (like California/Chico/American Ale), you can brew a full-bodied wheaty pale ale or IPA.

I would not add more extract in order to get body, since extract is highly fermentable.

I agree with Tobias on more unfermentable sugars (lower mash temp) and dextrine malts (carapils).

I'm adding a separate answer because I've had good luck adding maltodextrin. Carapils, which is supposed to do the same thing, has given me somewhat inconsistent results - that is sometimes I notice it and sometimes I don't. People tend to use maltodextrin more with extract recipes versus all-grain, I guess because carapils is less processed, and simpler since carapils can be added right to the mash, but I have found more consistent results from maltodextrin than carapils.

Maltodextrin can be used just for the purpose of adding body without extra sweetness, flavor or color (crystal malts add color and flavor). Boil 8oz for 10-15 min. I've had good experience with it adding body for IPAs even when fermenting low (148-152), but including maltodextrin or carapils.

You can also try adding some flaked oats or flaked barley (0.5 lb to 1.5 lb) to the mash in any recipe to add body without too much change in flavor or color. Toasting the oats, as it common in oatmeal stout, will accentuate their flavor, so I would not toast if you don't want more oat flavor. Without toasting, they don't add a lot of flavor in my opinion.

Flaked wheat can also add some nice smoothness and body but it will make your beer cloudy. However, with a clean ale yeast (like California/Chico/American Ale), you can brew a full-bodied wheaty pale ale or IPA.

I would not add more extract in order to get body, since extract is highly fermentable.

I agree with Tobias on more unfermentable sugars (high mash temp) and dextrine malts (carapils).

I'm adding a separate answer because I've had good luck adding maltodextrin. Carapils, which is supposed to do the same thing, has given me somewhat inconsistent results - that is sometimes I notice it and sometimes I don't. People tend to use maltodextrin more with extract recipes versus all-grain, I guess because carapils is less processed, and simpler since carapils can be added right to the mash, but I have found more consistent results from maltodextrin than carapils.

Maltodextrin can be used just for the purpose of adding body without extra sweetness, flavor or color (crystal malts add color and flavor). Boil 8oz for 10-15 min. I've had good experience with it adding body for IPAs even when mashing low (148-152), but including maltodextrin or carapils.

You can also try adding some flaked oats or flaked barley (0.5 lb to 1.5 lb) to the mash in any recipe to add body without too much change in flavor or color. Toasting the oats, as it common in oatmeal stout, will accentuate their flavor, so I would not toast if you don't want more oat flavor. Without toasting, they don't add a lot of flavor in my opinion.

Flaked wheat can also add some nice smoothness and body but it will make your beer cloudy. However, with a clean ale yeast (like California/Chico/American Ale), you can brew a full-bodied wheaty pale ale or IPA.

I would not add more extract in order to get body, since extract is highly fermentable.