more body and malt flavor

[Chefjp]

i recently brewed this IPA:

5 gallons
OG 1.062

11 lbs brewers 2-row
1 lb caramel 40L
.8 oz centennial 60 min.
1 oz centennial 20 min
2 oz centenial 5 min.
1 oz centenial dry hop 7 days

I mashed at 152°f, for 60 min.

it turned out great lots of hop aroma anda character, but i feel it is a llitle light in body and i would like more maltiness in the flavor, what can I do to achieve this. thanks

 

[B-Hoppy]

Adding a pound of melanoidin or carafoam should get you on the right track.

 

[Billybrewer09]

You could cut the base malt back a couple pounds and add some Vienna malt and a few ounces of honey malt.

 

[Yooper]

I'd add some "malty" malts, like Munich malt and/or aromatic malt in the grainbill. For more body, you can raise the mash temperature 2 degrees.

Since you like your basic beer just adding 1.5 pound of Munich instead of some of the two-row, and .5 pound of aromatic malt should give you a strong malt backbone and aroma.