Increasing Cream Ale FG 4 points?

[bigdaddybrew]

I brewed this Cream Ale...
5.5 gallons
7 pounds of 2 row
5 pounds of Flaked corn
4 ounces of Mt Hood hop pellets for 25 IBU
Mashed at 150f with 1.5 quarts per pound for 60 min
Batch Sparge
One hour boil
Dry pitched one 11.5g packet of Safale US-05
Fermented at 66f for 2 weeks
Original Gravity 1.056
Final Gravity 1.006
6.6% ABV
Light, clean, refreshing, very dry finish, nice floral/herbal hoppy aroma, head faded quickly. Good for my macro drinking friends that came over to watch the Super bowl. I want better head retention and more body...

I think a Final Gravity of 1.010 would be a better beer.
Which method do you think would best accomplish this?
Add ___ounces of Carapils or Mash at ____F for 60 minutes
or a combination of the two?

 

[porterpounder]

Upping the mash temp to 154 should do the trick. For head retention, make sure you have a good break in the boil and may try a protein rest with the adjuncts in there.

 

[bigdaddybrew]

I thought proteins help head retention but in high levels create haze so the protein rest breaks down proteins to reduce haze at the sacrifice of head retention?

 

[porterpounder]

That all depends on the type/modification of malt/grain being used and the amount/size of proteins present in the mash. I well-modified malt, yes you may sacrifice head retention for lack of haze, but with proteins are not the only components of haze or head in beer.