My Stout Recipe

This was my first all grain recipe. I made it with extract once, it took almost a month and a half to get the body I wanted in the bottle. The 2nd time I made it all grain, it was great, about 2 weeks in the bottle and a week later 5 gallons were gone. I am now kegging and would like to thicken up the body a little. I will be using this recipe next week. Let me know what you think might help give it a bit more body.

8.5 2row
1.5 roasted
1.5 Chocolate
1.5 flaked
.5 crystal 60
1oz cluster
1oz northern
2oz fuggles
irish ale yeast.

Simple,  increase your mash temp.

Ok, so i held my mash at 156, i should go to 158 maybe?

156 to 158F mash should work. 

Perhaps some wheat and/or oats.  The oats may be more identifiable if you used enough to get creamy/oily or slick.