My first all grain IPA was awesome but I'm looking for a little more mouth feel. I use Brew Smith 2 and had used the Single Infusion, Medium Body, Batch Sparge profile. This called for a step temp of 148 degrees for 60 minutes. I think I can accomplish a tad more mouthfeel by changing the profile to a Single Infusion, Full Body, Batch Sparge. This calls for a step temp of 156 degrees for 45 minutes. I understand the higher temp for this profile but I'm confused about less mash time. Can someone explain this to me. I haven't found anything online that can explain this. Thanks!