Yeast

[TheNorthEastBrewer]

I have brewed a nice APA with 4kg marris otter 1kg caragold, 500g caramalt 30g cluster 90mins 20g citra 5min 80g citra flame out. I mashed at 66c and fermented with Nottingham tried abottle after a week and it was very citrusy on the nose tasted good but dry, do you think if I mashed at 67c and used some Munich malt for sweetness it would turn out better or should I think about using a liquid yeast??

[Bribie]

Nottingham is noted for producing very dry beers as it's a Rottweiler amongst yeasts and will rip anything down to a fairly low FG. It has its place, and can make a great fake lager, but for a sweeter beer I'd go either Windsor in a dry yeast, or a nice liquid Yeast such as Wyeast Ringwood.

[SiHoltye]

I suggest leaving it longer before evaluating the beer. After a week in the bottle you can probably taste the tart nature of the yeast contributing to what might be thought of as a dry flavour. Give it four weeks at cellar temperature for a fairer evaluation. Boring I know!
Brewing is a time consuming activity and I want the best results I can achieve so when making a style I buy as close to the right ingredients as possible. For example from your APA recipe consider using US05, or an appropriate liquid yeast for an American Pale Ale.
Good luck

[WishboneBrewery]

For sweetness & body try Carapils / Caramalt (Munich is more about maltiness, which isn't sweetness)
A hotter mash, as you say, is a way to keep more body in your beer, I'd stick with Nottingham or Safale us-05 yeast (Windsor might be an acquired taste it might bum-out way too soon) You want to stick with your clean-flavoured yeast for your APAs to let the hops shine through. So try and maintain a 68-69c mash and stick with your current yeast.

Water:
If your recipe was for 23L and about 5% ABV, you already have over 27% of Cara / Crystal style malts in your brew (between 5 - 20% is usually the norm) so if its still too dry for you I'd maybe look at your Water along with your Mash temperature. Using Calcium Chloride in your liquor treatment will emphasize Maltiness, Sweetness & Body and add to the mouthfeel.
Also, if your water is high in Calcium Sulphate if will make your beer feel drier.
As a rough-arse work-around you could try adding a Teaspoon of Household Salt to your Boil which will have much the same effect as the Calcium Chloride, though Common Salt won't be as good for the health of your yeast. Maybe try 2g of common salt in a 23Litre brew to start with and work up from there to about 6g if needed.

[TheNorthEastBrewer]

Do you know how to treat water?? I use 5.2 stabilizer but as for water treatment I'm lost!

[WishboneBrewery]

I've used a Water Report (analysis) and this http://www.jimsbeerkit.co.uk/water/water.html for loads of brews.