The great thing about Pacman is it's versatility. You're in control.
Like's been said, without knowing your mash temperature and recipe it's hard to give you direction.
But in general, a less fermentable grain bill and/or higher mash temperatures are your best bet.
Personal taste is one thing, but to be arrogant about yours is what makes you an a-hole. Don't be an a-hole with personal taste.
. . .This has been a PSA from your local Klubb.