Hey Pete, It's me Shane again. enjoyed the email, hope it helped. As far as body/flavor in beer ,it comes from unfermentable sugar/starches. The more fermentable the sugar the more alcohol. Sometimes you want to back off efficiency for flavor. Try using specialty grains. They are green grains cooked/roasted to produce flavor and color, but their conversion from unfermentable to fermentable have been comprimised.So a recipe heavy on crystal grains leads to more body/flavor.Up to 10percent per recipe. One pound of specialty grains per recipe is a good start for a flavorful/good bodied beer. Steep at 155F for an hour. Crystal grains 10l to 120l. The l being the lovibond reading.the longer the steep the more body. the higher the l, the deeper the color and carmely the flavor.