After a bit more malt complexity from hoppy ales

[SMOKEU]

I usually make pale ales by making up my own recipes on Beersmith, always with 89% pale ale malt, 8% 30L crystal and 2% acid malt.

I typically use around 200g (7oz) of hops in total per batch (including dry hopping) and aim for 40-60 IBUs and 5.5-6.5% ABV.

I'd like a little more malt complexity but I'm not really sure where to start in a way that doesn't clash with the hop flavours too much.

 

[TurnipGreen]

are you wanting a variety of malts in your grain bill or just having a little more malt shine through the flavor?
If you’re just wanting the malt flavor, try some different yeasts. I’ve been making a pale ale with hornindal kveik and it gives a great full body malty beer.
You might also try lowering your IBUs and doing more late addition hops.
For the grain bill I like to add a little wheat sometimes or a munich I’ve also done Maris Otter or Golden promise as the base grain for a bit more depth.

 

[hottpeper13]

In a word, MUNICH

 

[mongoose33]

In a word, MUNICH

You beat me by about a minute.

Munich is either a feature or an adjunct in most of my beers. In a normal recipe I'd use a pound or a pound and a half.

You might also consider swapping out some of the pale malt for Maris Otter.

 

[Bobby_M]

10% light munich or vienna malt will do it.