As you have so generously offered to answer homebrew questions, here is one that I've been looking to have answered. I've recently (within the last couple of batches) converted to all full-mash process. The results have thus far been quite acceptable with the following caveat- it seems that my final wort is always a little light in mouthfeel. Likewise, the finished product is always generally lighter in mouthfeel than the recipe / style would suggest- but the flavor and perceived alcohol content is on target. Other than temperature control (which I'm now able to keep between 152 and 157 for a full 90 minutes), what else can I do to increase efficiency? Additionally, will keeping the mash at the low-end of the temperature scale (152-153) for the first half of the mash greatly reduce it's body?
(Again)I'm stepping out of my Extract Brewing world into your All Grain brewing world so bear with me. I don't have a specific answer to your question so I'll defer to some resources related to body and mouthfeel. So by light you mean what exactly?
I think there's more than enough info in the following articles to put you on the right course.
A BYO article...Follow up...
... I hope that some better brewers than me can point me in the right direction. By light, I mean that the result of the mashing process is a little too 'watery'. I use a generic formula of 1 qt. of water / pound of grain to mash and 2 qts of water / to sparge. The real question, I suppose, is how can I increase the efficiency of my mashes. Some heavy reading is probably in order (and probably a great way to spend a few evenings) but brewing is and should be a community affair.
I started typing a paragraph of how I understand efficiency and how it relates to the body of a beer, but, to be honest that BYO article would do a better job.
So, if you want a beer that has more body you really have lots of ways to affect that; grain bill (specialty grains, etc), mash temp, yeast, etc. We might need to know more about your brew to zero in on things a bit. For example, what was your starting gravity (when you pitch yeast) and what was your final gravity (after fermentation).
Maybe, the difference in all grain vs. extract is what lies at the heart of this question. You're just noticing the effects of having all that all grain mashing and extraction control ;-)
Also, you might be interested in posting your question to a forum. I've been very impressed with the helpful nature of folks there. Much like readers here actually.