I love you, Jean De Clerck:
"Beers rich in dextrin are generally considered to have a more mellow palate and this is usually attributed to the greater viscosity of such beers compared with beers of higher alcohol content. This view, however, is quite erroneous (emphasis mine).The author has made a series of mashes so as to obtain worts of differing dextrin content (12-15% difference in attenuation limit) and found that the beers brewed from these high dextrin worts lacked palate fulness. This result is probably due to the fact that raising the mashing temperature suddenly from 50C to 70C to suppress partially sugar formation, at the same time leads to a failure to form intermediate protein degradation products, as will be seen in the next paragraph."
"These intermediate protein degradation products undoubtedly make a major contribution to palate fulness, nor must it be forgotten that the higher the dextrin content, the lower will be the concentration of alcohol, which is also a contributory factor to mellowness and palate."
-A Textbook of Brewing, Volume One